Quickly roasting the rhubarb first intensifies its flavour and sweetness. YUM!
- 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
Line the base and sides of a 20x30cm (approx) tin with non stick baking parchment and preheat the oven to 180℃/Fan 160℃.
- 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...)
- 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(ish)pieces