We’ve just had a wonderful week away in France, where all the food was cooked for us. I love being cooked for. One of the days we had rhubarb crumble. Rhubarb is one of those fruits that I adore but don’t cook very often as the rest of the family are not as keen on it as I am. I love the tart flavour and the way it perfectly compliments custard, another of my favourite foods!
On coming back home we have all felt pretty exhausted. Such is the joy of a holiday and travelling with small children (one of whom did not sleep at all well all week). However after a week out of the kitchen and a week of no flapjack, my creative side was itching to get going. So instead of sitting on the sofa and dozing, like I should have done, I remembered a neglected bag of rhubarb in my freezer. It was literally shouting out to me cooked up into an oaty, crunchy, crispsy, chewy delight. I took inspiration from crumble, a rhubarb crisp recipe that came to me from childhood and my beloved flapjack.
This isn’t any ordinary flapjack. This is rhubarb cooked to a jam consistency, layered ontop of a soft oaty base, topped with crispy oaty bits. I’ll admit I was unsure about the peanut butter, but you know what? It works! Both my kids are instant fans, rhubarb is back on the menu!
A few shots of baking in action:
The rhubarb layer goes on.
The finished product:
- 300g rhubarb in chunks (I used frozen)
- 2 tsp corn flour mixed with 2 tbsp water
- 100g dates
- 100ml water
- 200g oats
- 100g peanut butter
- 1 egg
- Place the rhubarb in a pan over a medium heat. Let it start to release its juices and cook.
- Meanwhile finely chop the dates and add to the pan with 100ml water.
- Mix the cornflour with the 2 tbsp water and mix in.
- Allow it to all simmer away for 10 minutes, stirring frequently so the rhubarb breaks down and it all become a sort of jam.
- Whilst that cooks mix the oats with the peanut butter and the egg.
- Spread just over half of the layer on the base of a flapjack pan.
- Top with the rhubarb jam.
- Crumble the rest of the oat mixture over the top.
- Bake in the oven at Gas Mark 5 for 25-30 minutes.