Recipe | Rhubarb Flapjack
I
I N G R E D I E N T S
3 stalks of rhubarb
12oz Oats
3oz self-raising flour
2 oz brown sugar
4tbsp butter/spread
4tbsp golden syrup/maple syrup/agave [I used maaple syrup this time]
M E T H O D
1| Chop the rhubarb up fairly small. Place in a saucepan and cover with water and 1tbsp of the brown sugar. Bring to a boil and simmer for 10 mintues until the rhubarb is soft. Strain and stand to one side {keep the liquid you strain off}
2| Mix the oats, flour and sugar in a bowl. Melt the syrup and butter in a pan.
3| Pour the syrup/butter over the oats, add the rhubarb and mmix well.
4| Add a little of the rhubarb liquid at atime – you want the mix to come togheter and be damp but not too wet.
5| Place into a greased tin, bake at 180C for 20 minutes
6| Leave to cool in the tin and slice into squares.
7| Enjoy with a cup of tea {and try not to eat all at once}
4 Comments
Leave a Reply
You must be logged in to post a comment.
Slummy single mummy
June 8, 2016 at 12:26I love rhubarb but would never have thought to make flapjacks with it! I’ve just text Belle the link it this and am going to buy some rhubarb on the way home so that she can make them for me :-)
Kathryn
June 9, 2016 at 11:22Great idea, I love fruity flapjack and the idea of adding ginger – it’s one of my favourite flavour combos!
Lori
June 9, 2016 at 12:05mm I love anything with rhubarb in as it reminds me of being little and living at my nanas house. She would pick it fresh from the garden and then bake that afternoon. Will have to do the same for the kiddo x
Alice | More Than Toast
June 9, 2016 at 16:34YUM! Making this. I LOOOOVE rhubarb xx