Mati’s Cadbury Rhubarb Ginger & Choc Flapjacks

METHOD

• 1

  Place the rhubarb and granulated sugar in a saucepan with a splash of water. Cook gently for 5–10 minutes until the rhubarb softens but some of the chunks are still visible.

• 2

  If using tinned rhubarb drain thoroughly. Frozen rhubarb can also be used but thaw overnight and drain any juices from the fruit.

• 3

  Put the muscovado sugar, golden syrup, vanilla extract and butter in a large bowl and melt in the microwave. Or heat gently in a small saucepan until liquid.

• 4

  Place the oats in another bowl and pour the butter and sugar mixture over it. Combine well.

• 5

  Line a square baking tin with baking paper and then spread two thirds of the oat mixture into the base of it. Press down well.

• 6

  Spread the cooled rhubarb mixture and fresh grated ginger over the oats and then place the remaining third of the oat mixture over the top, again pressing down well.

• 7

  Bake at 180oC/Gas Mark 4 for 35 minutes, until golden on top.

• 8

  Remove from the oven and allow to cool. Break up the Cadbury Dairy Milk into squares and melt gently either in a microwave or a bowl over simmering water.

• 9

  Once the chocolate has melted, spread over the flapjacks and leave to cool further.

• 10

  The flapjacks will harden as they cool so cut into nine pieces while warm, leave to cool in the tray, and then remove and pull apart once cold.