Rhubarb Compote Flapjacks

Flapjacks. I’m always looking for a different approach to them. An unadulterated flapjack, though delicious in all its buttery glory looks to me like a blank canvas, ready for painting with all manner of flavours. This recipe for Rhubarb Compote Flapjacks represents something new in my repertoire; a flapjack with a layer of preserve running through the centre. Irresistible.

Bake these and you’ll realise that they’re old-school flapjacks with a twist. Soft, buttery and sweet; they contain oats, but even that’s not enough to convince you that they’re doing any good at all. In health terms at least. Though if it’s a healthy snack you’re after, there is a better place to look…

The layer of rhubarb compote running through the centre – made using a recipe published here a few years ago – only adds to the feeling of decadence. The sharpness of the rhubarb, no longer the sweet forced variety, contrast beautifully with the fruitiness of the strawberries and citrus of the orange.

The result is a flapjack with a little something extra that elevates them from simple snack to divine dessert. Generously spoon a hearty helping of extra compote over the finished article and you’ll certainly not be met with a single complaint.

If chocolate is more your thing, you might like to try my recipes for Chocolate and Hazelnut Flapjacks or Double Chocolate Flapjacks…

Rhubarb Compote Flapjacks

Makes 14-16 squares

Ingredients:

• 200g butter, salted
• 50g granulated sugar
• 50g light brown sugar
• 4 tbsp golden syrup
• 400g jumbo oats (porridge oats are fine)
• 4 tbsp rhubarb compote

Method:

1. Grease and line a square cake tin roughly 30cmx30cm and preheat the oven to 160C/180C(fan). Melt together the butter, sugars and syrup in a pan.
2. Once the butter and sugars have melted and dissolved, mix through the oats until fully incorporated. Everything should be covered.
3. Press half the mixture into the prepared tin. Spread over the compote, leaving a border of around 2cm all around.
4. Spoon over the remaining oats and press flat, gently encouraging it to the corners and ensuring the filling is fully covered.
5. Bake for 20-25 minutes until golden brown. Set aside to cool, before turning out and cutting into squares.

Cost: Without the layer of compote, these flapjacks would be super inexpensive. Under £1.50. But I think the addition is worth it; the flavour it gives is a worthy investment. Compote included, these flapjacks should set you back no more than £2.60.