INGREDIENTS

This recipe contains sugar to make the flapjack. No sugar added into the cooking of the fruit.

400g rhubarb
200g unsalted butter
200g soft light brown sugar
120ml golden syrup
400g porridge oats

METHOD

1. Chop the rubarb into 1cm chunks..
2. Place the rhubarb in a pan with a couple of tablespoons of water (to stop the fruit sticking when starting to cook) simmer gently for  few minutes until the rhubarb soft. Put aside.
3. Cut the butter into chunks and melt in a large saucepan, stir in the brown sugar and the golden syrup.
4. Reduce the heat and stir in the porridge oats a little at a time and ensure it is all coated with the melted butter mixture.
5. Remove from the heat and stir in the rhubarb (draining off and retaining any surplus liquid). If the flapjack mixture seems very stiff add a little of the retained juice from the fruit.
6. Use butter to grease (bottom and sides) of a baking tray (approx. 40x25cm) and pour in the flapjack mixture. Level the mixture without compacting.
7. Cook in preheated oven at 170C, 160C (fan oven) for 30 minutes or until brown. Check during cooking process as cooking times vary.
8. Cut the flapjack into desired sized pieces while still hot in the try and take them out once the flapjacks have cooled.