The Nigella Rhubarb Flapjacks combines the tartness of rhubarb with the sweet, chewy goodness of traditional flapjacks. This recipe brings a delightful twist to the classic British treat, incorporating stewed rhubarb into the buttery, oat-based bars. Perfect for a snack or dessert, these flapjacks are easy to make and are a great way to use up seasonal rhubarb.
What are Nigella Rhubarb Flapjacks?
Nigella Rhubarb Flapjacks are a version of the classic British oat bars, made with a layer of stewed rhubarb sandwiched between two layers of buttery, golden oats. The tart rhubarb contrasts beautifully with the sweet and chewy flapjack base, creating a treat that’s perfect for those who love a combination of sweet and tangy flavors.
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Why You Should Try This Recipe
- Unique Flavor: The tartness of rhubarb pairs perfectly with the sweetness of flapjacks.
- Easy to Make: This recipe is simple and doesn’t require complicated ingredients or techniques.
- Great Use for Rhubarb: It’s an excellent way to use fresh rhubarb during its season.
- Perfect for Snacking: These flapjacks make a great snack, breakfast bar, or dessert.
- Versatile: Can be served on their own or with a dollop of yogurt or custard for added indulgence.
Ingredients Needed to Make Nigella Rhubarb Flapjacks
For the Rhubarb Filling:
- Rhubarb (300g, chopped): Provides the tart, fruity filling.
- Caster sugar (75g): Sweetens the rhubarb without overpowering its natural tartness.
- Water (2 tablespoons): Helps the rhubarb break down and stew.
For the Flapjack Base and Topping:
- Rolled oats (250g): The main ingredient for the flapjack, providing a chewy texture.
- Butter (150g): Adds richness and helps bind the oats.
- Golden syrup (100g): Sweetens the flapjack and gives it a sticky texture.
- Soft brown sugar (100g): Adds sweetness and depth of flavor.
Instructions to Make Nigella Rhubarb Flapjacks
Step 1: Preheat the Oven
- Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 20cm x 20cm baking tin with parchment paper.
Step 2: Prepare the Rhubarb Filling
- Place the chopped rhubarb, caster sugar, and water in a saucepan over medium heat. Stir occasionally and let the rhubarb cook down for about 10-12 minutes, or until it softens into a compote-like consistency.
- Once the rhubarb has softened, remove it from the heat and set it aside to cool slightly.
Step 3: Make the Flapjack Mixture
- In a large saucepan, melt the butter, golden syrup, and brown sugar over low heat, stirring constantly until the mixture is smooth and combined.
- Remove the saucepan from the heat and stir in the rolled oats, making sure they are fully coated with the butter and syrup mixture.
Step 4: Assemble the Flapjacks
- Spread half of the oat mixture evenly into the bottom of the prepared baking tin, pressing it down firmly with the back of a spoon or spatula.
- Spoon the stewed rhubarb over the base layer, spreading it out evenly to cover the oats.
- Add the remaining oat mixture on top of the rhubarb, spreading it gently and pressing it down to create a solid layer.
Step 5: Bake the Flapjacks
- Bake the flapjacks in the preheated oven for 25-30 minutes, or until the top is golden brown and crisp.
- Remove from the oven and allow the flapjacks to cool in the tin before cutting into squares or bars.
Step 6: Serve
- Once cooled, slice the flapjacks into squares or bars and serve as a snack or dessert. Enjoy them on their own, or with a dollop of yogurt or custard for added indulgence.
What Goes Well With Nigella Rhubarb Flapjacks
- Greek Yogurt: The creaminess of yogurt pairs perfectly with the chewy, fruity flapjacks.
- Vanilla Custard: A warm drizzle of custard makes these flapjacks extra comforting.
- Whipped Cream: Add a touch of indulgence by serving with lightly whipped cream.
- Fresh Berries: A handful of fresh berries can enhance the fruity flavor of the rhubarb.
Expert Tips for Making the Best Nigella Rhubarb Flapjacks
- Use Fresh Rhubarb: Fresh, in-season rhubarb will give the best flavor and texture to the filling.
- Press the Oats Firmly: When layering the oat mixture, press it down firmly to ensure the flapjacks hold together well when baked.
- Watch the Baking Time: Keep an eye on the flapjacks during baking to avoid overcooking. You want the top golden and crisp but not too hard.
- Cool Before Slicing: Let the flapjacks cool completely in the tin before cutting to ensure clean slices and avoid crumbling.
Easy Variations of Nigella Rhubarb Flapjacks
- Add Nuts: Stir in some chopped almonds or walnuts to the oat mixture for extra crunch.
- Coconut Flapjacks: Add desiccated coconut to the oats for a tropical twist.
- Mixed Berry Flapjacks: Combine rhubarb with other fruits like strawberries or raspberries for a mixed berry version.
- Gluten-Free Option: Use gluten-free oats to make the flapjacks suitable for those with gluten intolerance.
- Cinnamon Spice: Add a pinch of ground cinnamon to the oat mixture for a warm, spiced flavor.
Best Practices to Store Nigella Rhubarb Flapjacks
- Airtight Container: Store the flapjacks in an airtight container at room temperature for up to 5 days.
- Refrigeration: For longer storage, keep the flapjacks in the fridge. They’ll last for up to a week.
- Freezing: You can freeze the flapjacks for up to 2 months. Wrap them individually in cling film, then place them in an airtight container. Thaw at room temperature before serving.
Best Practices to Reheat Nigella Rhubarb Flapjacks
- Oven Reheating: Reheat flapjacks in a preheated oven at 160°C (320°F) for 5-10 minutes to warm them through and restore some crispness.
- Microwave: For a quicker option, microwave individual portions on medium power for 20-30 seconds, though they may lose some crispness.
Nutrition Value (per serving):
- Calories: 290 kcal
- Protein: 3g
- Carbohydrates: 42g
- Fat: 12g
- Fiber: 4g
- Sugar: 22g
FAQs
Can I use frozen rhubarb in flapjacks?
Yes, you can use frozen rhubarb in flapjacks. Make sure to thaw and drain the rhubarb before cooking it down to prevent excess moisture from making the flapjacks soggy.
How do you stop flapjacks from falling apart?
To prevent flapjacks from falling apart, make sure to press the oat mixture firmly into the baking tin before baking. Also, allow the flapjacks to cool completely in the tin before cutting to ensure they hold their shape.
Can I make rhubarb flapjacks without golden syrup?
Yes, you can substitute golden syrup with honey or maple syrup in rhubarb flapjacks. Both alternatives will provide a similar sweetness and texture.
How long do rhubarb flapjacks last?
Rhubarb flapjacks will last up to 5 days when stored in an airtight container at room temperature. For longer storage, refrigerate them, and they can last for up to a week.
Final Words
The Nigella Rhubarb Flapjacks offer a perfect balance of sweet, chewy oats and tart, stewed rhubarb, making them an irresistible treat. Whether served as a snack, dessert, or breakfast bar, these flapjacks are easy to make and perfect for rhubarb lovers. With their versatility and delicious flavor, they’re sure to become a family favorite!
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Nigella Rhubarb Flapjacks Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Nigella Rhubarb Flapjacks are a version of the classic British oat bars, made with a layer of stewed rhubarb sandwiched between two layers of buttery, golden oats. The tart rhubarb contrasts beautifully with the sweet and chewy flapjack base, creating a treat that’s perfect for those who love a combination of sweet and tangy flavors.
Ingredients
For the Rhubarb Filling:
- Rhubarb (300g, chopped): Provides the tart, fruity filling.
- Caster sugar (75g): Sweetens the rhubarb without overpowering its natural tartness.
- Water (2 tablespoons): Helps the rhubarb break down and stew.
For the Flapjack Base and Topping:
- Rolled oats (250g): The main ingredient for the flapjack, providing a chewy texture.
- Butter (150g): Adds richness and helps bind the oats.
- Golden syrup (100g): Sweetens the flapjack and gives it a sticky texture.
- Soft brown sugar (100g): Adds sweetness and depth of flavor.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 20cm x 20cm baking tin with parchment paper.
Step 2: Prepare the Rhubarb Filling
- Place the chopped rhubarb, caster sugar, and water in a saucepan over medium heat. Stir occasionally and let the rhubarb cook down for about 10-12 minutes, or until it softens into a compote-like consistency.
- Once the rhubarb has softened, remove it from the heat and set it aside to cool slightly.
Step 3: Make the Flapjack Mixture
- In a large saucepan, melt the butter, golden syrup, and brown sugar over low heat, stirring constantly until the mixture is smooth and combined.
- Remove the saucepan from the heat and stir in the rolled oats, making sure they are fully coated with the butter and syrup mixture.
Step 4: Assemble the Flapjacks
- Spread half of the oat mixture evenly into the bottom of the prepared baking tin, pressing it down firmly with the back of a spoon or spatula.
- Spoon the stewed rhubarb over the base layer, spreading it out evenly to cover the oats.
- Add the remaining oat mixture on top of the rhubarb, spreading it gently and pressing it down to create a solid layer.
Step 5: Bake the Flapjacks
- Bake the flapjacks in the preheated oven for 25-30 minutes, or until the top is golden brown and crisp.
- Remove from the oven and allow the flapjacks to cool in the tin before cutting into squares or bars.
Step 6: Serve
- Once cooled, slice the flapjacks into squares or bars and serve as a snack or dessert. Enjoy them on their own, or with a dollop of yogurt or custard for added indulgence.
