Every year I always seem to get a lot of rhubarb at the same time and rather than waste it all, I tend to cook it and freeze it. When Halo top was on offer last month, I decided to have a freezer clear out realised I had 4 containers of stewed rhubarb. That got me thinking, how else can I use it other the usual crumble and I remembered some apple sauce blondies I’d made before…
Well guess what? I adapted the recipe to incorporate the rhubarb and they turned out pretty well!
If I made them again I think I would possible include white chocolate chips for an extra dimension of flavour…In this case, a bit of raspberry smush (thawed raspberries mashed with a fork) paired beautifully with the rhubarb and really brought the blondies to life!
Don’t get me wrong, they were just fine on their own but I am always looking for ways to improve…will have to see how they turn out next time 🙂 Try them for yourself by following the recipe below:
Optional: Chopped Almonds
– Combine all of the ingredients in a large mixing bowl and mix well.
– Line a suitable size baking tray with baking paper and pour in the mixture, making sure it’s evenly spread
– Optional: Scatter chopped almonds onto the mix
-Bake at 180C for 40 minutes