Rhubarb flapjack crumble

Serves: 6

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Total Time: 45

Prep Time: 15

Cook Time: 30

• 240 gram(s) lightly salted butter, diced
• 180 gram(s) demerara sugar
• 6 tablespoon(s) golden syrup
• 350 gram(s) rolled oats
• 600 gram(s) rhubarb, cut into 6-8cm lengths
• 75 gram(s) golden caster sugar
• 1  knob of stem ginger, halved and finely sliced, plus 1 tablespoon syrup
• a little under half the quantity of flapjacks
• banana fromage frais to serve

Method

1. Heat the oven to 180ºC (160ºC fan oven) gas mark 4. Gently melt the butter with the sugar and golden syrup in a medium-size pan over a medium heat. Stir in the oats.
2. Tip the oat mixture into a 23cm square baking tin or equivalent in size, pressing it down, and bake in the oven for 20-25 minutes. Leave to cool.
3. Arrange the rhubarb in a 30cm ovenproof dish. Scatter with sugar and grill for 10-15 minutes, stirring halfway through, until the sugar is melted and the fruit is just soft and lightly coloured.
4. Heat the oven to 200ºC (180ºC fan oven) gas mark 6. Scatter ginger over the fruit and drizzle with syrup. Crumble the flapjack over the fruit and bake for 10-15 minutes until heated through. Stand for 15 minutes, then serve with fromage frais.

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