Rhubarb Flapjacks Recipes
RHUBARB FLAPJACKS
These rhubarb flapjacks are a perfect way to make the most of the short rhubarb season. Moist and slightly chewy, they are a delicious healthy treat. They are gluten free, low in added sugar, and easily adapted to vegan.
Provided by Wendy
Categories Healthy treat or dessert
Number Of Ingredients 8
Steps:
- Wash and chop the rhubarb into 1.5 cm pieces. Add to a pan along with 1 tsp of the cinnamon, plus the ginger and water. Cover and simmer very gently over a low heat for 10 minutes. The rhubarb should be soft but still retain some shape. Stir in 2 tsp of the honey and leave to cool.
- Grease and line a 19x10cm tin. Preheat the oven to 180 degrees (160 fan)
- Place 100 g of oats, plus the apple puree, olive oil, remaining ½ tsp of cinnamon and remaining honey in a bowl and stir until well mixed. Place ⅔ of the mixture into the prepared tin, and smooth down. Bake for 10 minutes.
- Meanwhile, add the rest of the oats to the remaining ⅓ of the mixture and stir. Squish some of the mixture into clumps with the back of the spoon.
- Remove the flapjack base from the oven. Spread the cooled rhubarb mixture over the top of the base. Add the remaining crumble mixture, leaving the clumps for texture. Bake for 20 minutes until lightly golden.
- Carefully remove from the tin when cool enough to handle and allow the rhubarb crumble bars to get completely cold on a wire rack. Cut into 6 slices.
Nutrition Facts : Calories 150 kcal, ServingSize 1 serving
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