Thursday 2 May 2013

Rhubarb Flapjack Recipe!

 This recipe was inspired by a gardening book full of recipes for using up gluts of seasonal fruit and veg - a very nice book but some of the recipes are a bit off with quantities and timings IMO so flying by the seat of my pants I tweaked away and served this up to my knitting group...
 The knitters are cake experts and most Wednesday mornings the topic of food is to the fore around 90% of the time!
 The original recipe called for two pounds of the mighty barb and stated it would serve four persons WITH CUSTARD - that's a lot of rhubarb...eeek!

SO

eight ounces of butter
one ounce of sugar
nearly a whole small tin of golden syrup

went into a pan and left to melt together while I got

one pound of rolled oats
one teaspoon of seasalt
two teaspoons of ground ginger

together to which I added the molten mass of buttery sugariness!
Mixing it all together really thoroughly...mmm!

Pressing the crumbly oaty mixture well into a lined tin, the sort you would probably use for brownies...about two thirds of the mix will bank up the sides well (we need to keep that rhubarb in!)

I then added the 

one and a half pounds of rhubarb

chopped into chunks and stewed lightly with

one and a half ounces of sugar
 

 before sprinkling the rest of the oaty mixture on top and pressing down slightly and baking at around 150 C - you know your oven - mine looked done after around half an hour.
I cut the resulting bake into 15 pieces and there was none left!

ENJOY!

Nic x

*this is for all you Twittery Rhubarb Obsessives out there...*