250g Rhubarb Stems (Forced is ideal, but not essential)
170g Golden (or regular) Caster Sugar
200g Golden Syrup (or swap half for honey)
200g Butter (or Coconut Oil for dairy free)
400g Whole Oats
100g Unsweetened Desiccated Coconut
Optional (secret yum) Extras
Natural Coconut Flavouring or Essence
1/4 teaspoon of Rosewater
Method (couldn't be much easier!)
- Chop all the rhubarb stems into chunks, about 1cm. Put about 3/4 into a small baking tin with 20g of the caster sugar and roast for 10 minutes.
- Remove from oven and add the Rosewater if using. Add the remaining uncooked rhubarb to the mix and give all a little shake/stir so evenly coated and sticky.
- Place the remaining caster sugar, golden syrup and butter (or coconut oil) in a large pan. Heat, stirring occasionally, over a moderate heat until the butter melts and sugar dissolves.
- At this point add between 10-20 drops of coconut essence (taste dependent). I do 20. I like coconut :)
- Add the oats and desiccated coconut to the pan and mix well.
- Tip about 2/3rds of the flapjack mixture into the prepared tin and press down firmly with the back of a fork.
- Distribute the rhubarb mix over the top of this then top off with the remaining flapjack mixture. Some bits of rhubarb poking through is ok. Good, in fact!
- ...In the preheated oven for approx 30 minutes or until the outside edges are golden brown and the top golden.
- TIP This is one of those instances where a little over baked is better than a little under baked. Extra chewiness is good, and there will be moisture from the rhubarb, so it wont dry out.
- Leave to cool before cutting into squares - it's easier to cut the flapjack into neat pieces