- 300 g rhubarb
- 250 g rolled oats
- 50 g granulated sugar
- 100 g Muscovado sugar
- 4 tbsp golden syrup
- 125 g butter
- 1 tbsp vanilla essence
- 2 tbsp fresh grated ginger
- 1 x 55g Cadbury Dairy Milk
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- PREP TIME 55 min
- COOK TIME 55 min
Place the rhubarb and granulated sugar in a saucepan with a splash of water. Cook gently for 5–10 minutes until the rhubarb softens but some of the chunks are still visible.
If using tinned rhubarb drain thoroughly. Frozen rhubarb can also be used but thaw overnight and drain any juices from the fruit.
Put the muscovado sugar, golden syrup, vanilla extract and butter in a large bowl and melt in the microwave. Or heat gently in a small saucepan until liquid.
Place the oats in another bowl and pour the butter and sugar mixture over it. Combine well.
Line a square baking tin with baking paper and then spread two thirds of the oat mixture into the base of it. Press down well.
Spread the cooled rhubarb mixture and fresh grated ginger over the oats and then place the remaining third of the oat mixture over the top, again pressing down well.
Bake at 180oC/Gas Mark 4 for 35 minutes, until golden on top.
Remove from the oven and allow to cool. Break up the Cadbury Dairy Milk into squares and melt gently either in a microwave or a bowl over simmering water.
Once the chocolate has melted, spread over the flapjacks and leave to cool further.
The flapjacks will harden as they cool so cut into nine pieces while warm, leave to cool in the tray, and then remove and pull apart once cold.
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING