Rhubarb Flapjack

My friend left me some rhubarb from her garden and a pot of homemade rhubarb and vanilla jam at my door the other day. Much appreciated by all of us, Ro wants 'Becky's jam' for his dinner everyday now.  

This rhubarb has been staring at me from the top of the fridge ever since and today I finally got round to making something with it. A quick search and I found this lovely rhubarb flapjack recipe.  I adapted it slightly and used honey and a little bit of the syrup out of a jar of stem ginger as I didn't have any golden syrup. In fact I think using some of the ginger out of the jar instead of ground ginger would have made these flapjacks even nicer. I also used a little less sugar as I find most things too sweet.

My ingredients and quantities:
375g Oats   
50g Ground Almonds    
1tsp Ground Ginger
150g Butter 
70g Sugar (Light Brown Muscavado)    
60g Honey    
250g Rhubarb (chop small)

  Mix together: the oats, ground almonds and ground ginger.

 In a pan: Butter, sugar, honey and chopped rhubarb. Stir until the butter is melted.

 Press it down in your chosen greased tray. Bake for 20 minutes @ 170(fan).

Cut while still warm and leave in the tin to cool (mine made 22 small pieces). Enjoy!

I took a few pieces round to Becky's and left them by her door, hope she likes it...Nx