Let me just say that I'm not advocating cutting down our native woodland willy-nilly, no sir..
But if you, or someone you know, has even a small patch of woodland, there will no doubt be hazel growing somewhere in it.. Get your hands on it now!

Make it your TOP JOB for this gardening weekend we call 'Easter', and coppice yourself as much as your arms can take! Hazel will be coming into leaf any moment now, and you really want to catch it before that happens (it may root in your garden if it's already too lively!)
Not just useful for peas; use these versatile, bendable beauties on anything that requires support or protection through the summer, in the allotment, and the flower borders. Even something quite rudimentary, as above, still looks charmingly rustic, but get creative and try your hand at hoops and domes - it's easier than you might think..
Make sure to cut a mixture of feathery tops, for protecting & supporting twining plants (like peas), and longer, straighter poles, for structures such as below.
I never think I'll use all the piles and piles of sticks I lug into the barn each February..
But I always do... 
For further tips and weaving methods check out this helpful page from the gardeners Upton Grey (which is a totally charming garden to visit during the summer months).

Better than a rhubarb crumble, these flapjacks are chock-full of wholesome oats, fragrant fruit and some special ingredients to add that extra bit of secret deliciousness.
Quickly roasting the rhubarb first intensifies its flavour and sweetness. YUM!

      INGREDIENTS

• 250g Rhubarb Stems ('forced' is ideal but not essential)
• 170g Golden (or regular) Caster Sugar
• 200g Golden Syrup (or use some honey/agave if desired)
• 200g Butter (or Coconut Oil for dairy free)
• 400g Whole Oats
• 100g Desiccated Coconut (unsweetened)
• Optional Extras 
• Natural Coconut Flavouring or Essence
• 1/4 teaspoon of Rosewater

METHOD

Line the base and sides of a 20x30cm (approx) tin with non stick baking parchment and preheat the oven to 180℃/Fan 160℃.

RHUBARBY BIT

• Chop all the rhubarb stems into (1cm ish) chunks. 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. (Resist the urge to eat at this stage...)

FLAPJACKY BIT

• 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.

ALTOGETHER NOW... 

• 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!

BAKE

• ...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(ish)pieces