Rhubarb, ginger & honey flapjack

My craving for forced rhubarb remains unquenchable. Even though we have no kitchen I am still finding ways to use it. Perhaps ‘no’ kitchen is an exaggeration. Our usual kitchen is being knocked down and rebuilt (bigger, better and brighter), so we have a temporary one under the stairs in our basement. It’s equipped with an induction hob and a microwave that claims to also be a convection oven. I tested that claim for the first time this week with these flapjacks and, whilst I wouldn’t go so far as to call it a proper oven, it did just about do the job. Asking a roast chicken or a sponge cake of it might expose its delusions of grandeur, but a flapjack it can handle.

So this week, as the forced rhubarb season reaches its peak, I offer you a classic flavour combination of honey, ginger, oranges and rhubarb in an easy, moreish traybake made with a just-about oven.

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Rhubarb, ginger and orange flapjack

Yield: 12

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

A moreish honey and ginger flapjack studded with pink, orange-infused rhubarb jewels

Ingredients

• 250g butter
• 200g demerara sugar
• 25g golden caster sugar
• 2 tbsp runny honey
• 375g porridge oats
• Pinch salt
• 2 tsp ground ginger

For the rhubarb:

• 250g forced rhubarb
• 1 tbsp runny honey
• 1 orange, zest and juice
• Makes 12 pieces

Instructions

1. Start with the rhubarb. Cut the stems into 1cm chunks and arrange them, in a single layer, in a wide saucepan with the honey, orange juice and zest. Bring to a very gentle simmer and poach gently for 3-5 minutes until the rhubarb is just soft around the edges. Don’t stir the mixture too aggressively or the chunks will disintegrate. Remove from the heat and set aside.
2. Next, melt the butter, sugars and honey together in a saucepan over a low heat. Don’t worry if the demerara doesn’t fully dissolve. Meanwhile, combine the oats, salt and ginger in a large mixing bowl. Pour the melted butter and sugar mixture into the mixing bowl and stir to combine.
3. Line a small roasting tray (measuring roughly 30x20cm) with a silicone sheet or baking paper and spread half the flapjack mixture over the base. Dot the rhubarb pieces evenly on top, then spread the rest of the oats on top, pressing it down with a spatula as you go so it is compact and level.
4. Bake at 180C for 15-20 minutes until just golden. Allow to cool before slicing and serving. It will keep in a sealed container for 4-5 days.

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