Cut rhubarb into 3cm pieces. Sprinkle over 30g sugar. Roast rhubarb at 180C for 15 minutes until tender but still formed.
Melt sugar, butter and honey in a pan or microwave. Pour over oats. Add raisins and stir to combine.
Stir in ground almonds.
Spread half of the oat mixture into a 20x20cm baking tray. Press down with a spoon.
Pour over rhubarb. Then spread over the remaining oat mixture and press down.
Bake for 20-30 minutes in a preheated oven at 200C until the oats are golden and pulling away from the sides of the baking tray.
Cool completely before removing from the tray. Once cool cut with a sharp knife into rectangles. Store in the fridge. Keeps well for several days.
