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Preheat oven to 350. Prepare a 9x13 pan and set aside. In a saucepan over medium heat mix together orange juice, cornstarch and sugar. Stir in vanilla. Add rhubarb and stir constantly until rhubarb becomes soft and thick. Using a wooden spoon, make sure nothing sticks to the bottom of the pan. Once rhubarb has thickened, set aside to cool. In a large bowl mix butter, oatmeal, flour, baking soda, brown sugar and hazelnuts until fully combined. Pat 3/4 of the oatmeal mixture into the bottom of the 9x13 pan. Pour cooled rhubarb mixture over oatmeal. Scatter the remaining 1/4 of the oatmeal mixture over the rhubarb. Bake for 30 minutes or until the top of the oatmeal begins to brown.
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Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
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Long twisted spoon for stirring and layering cocktails
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Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Hazelnut syrup — hazelnut lattes, cocktails, desserts
Long twisted spoon for stirring and layering cocktails
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain