If you get fed up with the traditional crumble or pie, here’s a tasty alternative.
It’s soft and chewy and made with dairy-free white chocolate buttons.
This could also be gluten-free if you use gluten-free oats.
Rhubarb & white chocolate flapjack
Sticky and sweet with a touch of white chocolate luxury
Ingredients
- 250 g Rhubarb
- 185 g Muscovado sugar
- 200 g Golden syrup
- 200 g Dairy free spread
- 125 g Dairy free white chocolate buttons
- 500 g Oats
Instructions
- Line the base and sides of the tin with non-stick baking parchment and preheat the oven to 180?/Fan 160?.
- Chop the rhubarb stems into smallish chunks and the half each chocolate button.
- Put the caster sugar, golden syrup and spread into a large pan.
- Heat, stirring occasionally, until the sugar dissolves and butter melts.
- Tip the oats into the pan and mix well. Finally, stir in the rhubarb chunks and chocolate.
- Tip the mixture into the prepared tin and press down firmly (a potato masher is useful here).
- Bake in the preheated oven for about 25 minutes until the outside edges are golden brown. Leave to cool before cutting into squares.
- Best kept in the fridge
Other recipes you may like:
• Raspberry and white chocolate no-bake cheesecake
• Banana and white chocolate cookies
• Chocolate Pie