Here is a great recipe to try now that the rhubarb season is upon us and is starting to make its way onto the supermarket shelves. I love rhubarb, not just for its gorgeous pinkness (great for Mother’s Day!) but also for its unusually refreshing zingy flavour. These flapjacks have a gooey rhubarb centre and are perfect for lunch boxes and to accompany that afternoon cup of tea!
Ingredients for Rhubarb and Coconut Flapjack:
Oat mixture : 100g desiccated coconut, 250g oats, 250g flour, 1 tsp ground ginger, 250g butter, 200g brown sugar
Rhubarb mixture : 300g chopped rhubarb, 2tsp ground ginger, 2 tsp lemon juice, 50g sugar
Method : Melt the butter and sugar over a low heat and then add the coconut, oats, flour and 1 tsp ginger. When all combined press 1/2 of this mixture into a lined square cake tin (21 cm). Stir all the rhubarb mixture ingredients together in a bowl and cover the oat mixture already in the cake tin. Cover with the remaining oat mixture, press it all down with the back of a spoon and bake at 180 degrees for 25 – 30 minutes. I like to keep it in the fridge and grab a piece when needed! Enjoy ….