Nigella Rhubarb Flapjacks Recipe | British Chefs Table (2024)

Nigella’s Rhubarb Flapjacks combine golden syrup, demerara sugar, and forced rhubarb to create a delectable delicacy in about 40 minutes that is a quick, sweet, and sour sensation.

Try More Nigella Recipes:

• Nigella Coca Cola Cake
• Nigella Apple Chutney
• Nigella Chocolate Banana Muffins

🧡 Why You’ll Love This Rhubarb Flapjacks Recipe:

• A balanced blend of sweet demerara sugar and tart forced rhubarb.
• Crunchy oats meet soft, tender rhubarb for a delightful mouthfeel.
• Ground ginger and citrusy notes add depth to the flavor.
• Simple steps and common ingredients make baking a breeze.

❓ What Is Nigella’s Rhubarb Flapjacks Recipe?

Nigella’s Rhubarb Flapjacks is a mouthwatering pleasure that blends the sourness of forced rhubarb with the richness of demerara sugar and honey.

🍯 Nigella Rhubarb Flapjacks 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

🧇 How To Make Nigella Rhubarb Flapjacks

1. Pick the rhubarb first. Slice the stems into 1 cm pieces and place them in a broad saucepan with the orange juice, zest, honey, and cut ends.
2. Simmerfor 3 to 5 minutes, or until the rhubarb reaches a slight tenderness around the edges. Be careful not to stir the mixture too vigorously, since it could cause the chunks to crumble. Take it off the heatand put it aside.
3. In a separate saucepan, combine the sugars, honey, and butter and melt over low heat. Don’t be concerned if the demerara doesn’t completely dissolve.
4. In a large mixing bowl, whisk together the oats, salt, and ginger. Add the sugar and melted butter to the bowl and swirl to incorporate.
5. Spread half of the flapjack mixture evenly over the bottom of a small roasting tray (about 30×20 cm) lined with baking paper or silicone.
6. Evenly distribute the rhubarb pieces on top, and then scatter the remaining oats over the top, pressing down with a spatula to keep it compact and even.
7. Bake for about 15 to 20 minutes at 180°C, or until lightly brown. Slice and serve after it has cooled.

💭 Recipe Tips

• Gentle Rhubarb Simmer: Avoid vigorous stirring to maintain rhubarb chunks.
• Texture Matters: Press oats for a satisfying mouthfeel.
• Demerara Crunch: Don’t worry if sugar doesn’t fully dissolve.
• Flavorful Warmth: Embrace ginger and citrusy notes.

🍨 What Pairs Nicely With Rhubarb Flapjacks?

You can’t go wrong with rhubarb flapjacks topped with vanilla custard ice cream, berries, whipped cream, caramel sauce, and a sprinkle of chopped nuts.

🎚 How To Store Leftovers Rhubarb Flapjacks?

• At Room Temperature:You can keep leftover rhubarb flapjacks for up to 10 days on the counter.
• In The Fridge:Leftover rhubarb flapjacks will be kept for up to a week if placed in a sealed container.
• In The Freezer:Leftover rhubarb flapjacks can be frozen for a month if wrapped tightly in plastic and kept in a freezer-safe bag. Let it thaw in the fridge before eating.

🥵 How To Reheat Leftovers Rhubarb Flapjacks?

• Oven: Arrange rhubarb flapjacks on a baking sheet and heat for 5 to 10 minutes at 350°F.
• Microwave:Spread rhubarb flapjacks in a microwave-safe plate and heat for 10 to 15-second bursts on medium power.

FAQs

Try More Nigella Recipes:

• Nigella Almond Lemon Cake
• Nigella Courgette And Lime Cake
• Nigella Madeira Cake

Nigella Rhubarb Flapjacks Nutrition Facts

Amount Per Serving

• Calories 228
• Calories from Fat 90.9
• Total Fat 10.1g
• Sodium 0mg
• Carbohydrates 31.3g
• Net carbs 29.7g
• Fiber 1.6g
• Protein 3.2g

Nigella Rhubarb Flapjacks Recipe

Author: Imen Dridi Cooking Method:Baking Cuisine:British Courses:Dessert,Snacks,Appetizers,Breakfast Recipe Keys:RRhubarb Flapjacks Recipe

Difficulty:BeginnerPrep time: 20 minutesCook time: 20 minutesRest time: minutesTotal time: 40 minutesServings:12 servingsCalories:228 kcal Best Season:Available

Description

Nigella’s Rhubarb Flapjacks combine golden syrup, demerara sugar, and forced rhubarb to create a delectable delicacy in about 40 minutes that is a quick, sweet, and sour sensation.

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

Instructions

1. Pick the rhubarb first. Slice the stems into 1 cm pieces and place them in a broad saucepan with the orange juice, zest, honey, and cut ends.
2. Simmer for 3 to 5 minutes, or until the rhubarb reaches a slight tenderness around the edges. Be careful not to stir the mixture too vigorously, since it could cause the chunks to crumble. Take it off the heat and put it aside.
3. In a separate saucepan, combine the sugars, honey, and butter and melt over low heat. Don’t be concerned if the demerara doesn’t completely dissolve.
4. In a large mixing bowl, whisk together the oats, salt, and ginger. Add the sugar and melted butter to the bowl and swirl to incorporate.
5. Spread half of the flapjack mixture evenly over the bottom of a small roasting tray (about 30×20 cm) lined with baking paper or silicone.
6. Evenly distribute the rhubarb pieces on top, and then scatter the remaining oats over the top, pressing down with a spatula to keep it compact and even.
7. Bake for about 15 to 20 minutes at 180°C, or until lightly brown. Slice and serve after it has cooled.

Notes

• Gentle Rhubarb Simmer:Avoid vigorous stirring to maintain rhubarb chunks.
  Texture Matters:Press oats for a satisfying mouthfeel.
  Demerara Crunch:Don’t worry if sugar doesn’t fully dissolve.
  Flavorful Warmth:Embrace ginger and citrusy notes.

Keywords:Nigella Rhubarb Flapjacks Recipe