Tuesday, 1 May 2012

Rhubarb, Rose Petal and White Chocolate Flapjacks

Oaty flapjacks seem to be appearing on my weekly menu quite a bit recently and I just can't seem to resist meddling with the recipe, experimenting more and more with different fruits, vegetables and flavourings. 

So here is my latest offering:  Rhubarb Flapjacks.  I didn't want these to taste like rhubarb crumble, so opted for other flavours, in this case rosewater and white chocolate.
Once made, the flapjack lost its two-tone pink green from the rhubarb and pink from the rose petals.  Still it made up in taste. I do however think flapjacks taste better the next day and these certainly did. 
I know the above heart shaped flapjack looks kind of pretty, but I'd really just recommend slicing these rather than getting all fancy like me. 
I am sharing some of these flapjacks with Tasty Tuesday Parade of Food hosted by Beauty and Bedlam; The Hearth and Soul blog hop hosted by 21st Century Housewife and to May's edition of Simple and in Season, a monthly event created by Ren Behan at Fabulicious Food.  This month it is being hosted by Urvashi from The Botanical Baker. 
Rhubarb, Rose Petal and White Chocolate Flapjacks
Ingredients
Makes about 6 - 8
120g butter
4 tablespoons runny honey
75g golden caster sugar
1 teaspoon rose syrup or rose flower essence
240g rolled oats
2 stalks of rhubarb, finely sliced
60g white chocolate buttons
Optional: A generous sprinkling of dried rose petals
Method
Preheat oven to gas mark 6.
Line a small baking tray, mine measured 8inch by 8 inch with greaseproof paper.
In a large saucepan, melt the butter, honey and sugar until it all melts.Take of the heat, then stir in the rose flavouring, oats,  rhubarb pieces, white chocolate and optional dried rose petals.  Stir well to combine and evenly distribute. Using a spatula, carefully turn out into a non-stick baking tray and press down. Place the tray in the oven for 20 minutes or until the sides are golden. Remove from the oven and slice immediately.Leave them in the tin, when completely cold and remove from the baking tray and slice again. 
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44 comments:

  1. Gabby @ the veggie nook1 May 2012 at 20:41

    These are gorgeous!

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  2. Green Dragonette1 May 2012 at 20:53

    Hi Shaheen,

    These sound lovely-I adore rhubarb and these look pretty as a picture too!!

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  3. The Middle Ages1 May 2012 at 21:02

    These look beautiful Shaheen! I have a bottle of rose essence in the cupboard but I'm yet to muster up the courage to do something with it. I think I'll just jump in! Thanks for the inspiration x

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    Replies
    1. Shaheen4 May 2012 at 10:10

      Thank you, be careful with rose essence - its very powerful stuff - too much and its eek!

      Delete
  4. affectioknit1 May 2012 at 22:24

    Those sound so perfect!

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  5. Anonymous1 May 2012 at 23:25

    Ooh, you should submit these to Teatime treats - their challenge is "flowers" this month http://www.lavenderandlovage.com/2012/04/new-tea-time-treats-for-may-get-floral-in-the-kitchen-with-floral-flavours-flowers.html

    ReplyDelete
    Replies
    1. Shaheen4 May 2012 at 10:10

      Thanks - I am submitting a savoury recipe garnished with wild garlic flowers, I hope its accepted.

      Delete
  6. Kari2 May 2012 at 03:42

    How beautiful Shaheen - I do like your hearts, even if you recommend regular squares for future! The flavours sound delicious too. I hope your weather has improved, but if it hasn't, I suspect a cup of tea with one of these would help a lot :)

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    1. Shaheen4 May 2012 at 10:11

      A cuppa tea or coffee would be perfect with these, the weather sadly continues to go on - rain and more rain forecast - boo hoo.

      Delete
  7. Anonymous2 May 2012 at 08:11

    You are recently on a rhubarb high! These flapjacks make my day! i love them! :) I am so going to makr thim today! /) Yum!

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    1. Shaheen4 May 2012 at 10:12

      I am on a rhubarb high, and guess what my mother has given me some more! I hope you like these Sophie.

      Delete
  8. patty2 May 2012 at 09:44

    I like the sound of the flavour combinations for these flapjacks. Love the photos, it makes the food look even more tempting when displayed so beautifully.

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    Replies
    1. Shaheen4 May 2012 at 10:12

      Thanks Patty,
      The way food is presented is halfway to success and appeal :)

      Delete
  9. Johanna GGG2 May 2012 at 12:22

    Fantastic flavours - and I just love that pic of the heart shape filled with rose petals - love your creativity in photography

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  10. Magnolia Verandah2 May 2012 at 13:53

    These hearts look perfect.

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  11. Alida2 May 2012 at 14:54

    A beautiful and very well presented cake. I like this very much X

    ReplyDelete
  12. Martin and Amy2 May 2012 at 23:19

    Hi Shaheen,

    Your recipes look amazing!

    Would love to try this one out for Martin :)

    Amy

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    Replies
    1. Shaheen4 May 2012 at 10:14

      I hope you do Amy and I hope Martin approves.

      Delete
  13. Anonymous3 May 2012 at 07:32

    Thank you so much for entering this recipe into Simple and In Season that I'm hosting this month for May. I love the recipes on your blog so am glad to have discovered someone to follow that I have so much in common with

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    Replies
    1. Shaheen4 May 2012 at 10:15

      Thank you so so much Urvashi. You truly do humble me by choosing to follow. It means a lot. Thank you. Its my pleasure, I always enjoy participating in Simple and In Season and Ren has always been most supportive of my blog and submissions.

      Delete
  14. Unknown3 May 2012 at 07:56

    It looks like your rhubarb scorns but I am sure it tasted different. I love all your recipes. I am making a note of them all. I hope one day I have the time to try them all.

    P.s. I love the way you have plated up the flapjacks. Really very pretty.

    ReplyDelete
  15. Galina Varese3 May 2012 at 08:50

    I'm not the biggest fan of flapjacks, maybe because I haven't tried yours yet. Love the photos, they are very pretty. The combination of flavours is very enticing.

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    Replies
    1. Shaheen4 May 2012 at 10:16

      I can understand your reservations towards flapjacks, sometime they can bee too hard or too porridgy, hope you find a version that appeals.

      Delete
  16. GrannyAnnie3 May 2012 at 09:19

    Your flapjacks are far different than what we refer to as flapjacks here (aka Pancakes). Yours look absolutely wonderful, though! I have never thought of cooking with rose water. I don't think anyone here, does. I am going to have to give it a try. And I do adore rhubarb! I just planted some this year and can't wait for it to get big enough to cook with.

    Your flapjacks look so yummy and your pics are enticing and beautiful. You are so artistic with your food.

    ReplyDelete
    Replies
    1. Shaheen4 May 2012 at 10:20

      Hi Anna,
      One of my American readers mentioned this to me before. See below.
      http://allotment2kitchen.blogspot.co.uk/2011/12/eating-apple-and-blackberry-flapjacks.html
      Rosewater is a potent ingredient and one to be used with caution, I'd recommend trying it first in a rice pudding as its not to every ones taste. I do hope you give it a try. Be gentle with your rhubarb this year, I grew one from scratch, and killed it because i harvested too much from it in its first proper year of producing.

      Delete
    2. GrannyAnnie8 May 2012 at 04:47

      Thanks for the tip on the rhubarb. So far it is doing much better this year. I think it especially helped that I purchased it from a different place this time and the quality was by far much better, too.
      Rice pudding sounds like a good place to try it as I love rice pudding. Do you have a recipe or instructions for making rose water? Or do you buy it. The kind I made once was for bathing and splashing on.
      I am going to go check out that links now. Thanks!

      Delete
    3. Shaheen8 May 2012 at 18:57

      I actually buy my rosewater from a South Asian grocers. Hope your able to find some.

      Delete
  17. Ren Behan3 May 2012 at 18:21

    Shaheen, thank you for sending these across to Urvashi for Simple and in Season's birthday - they are perfect! x

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    1. Shaheen4 May 2012 at 10:20

      Thank you so much Ren. I am so pleased that these are part of Simple and In Seasons First Birthday, who knows maybe I will submit another few recipes yet.

      Delete
  18. April J Harris4 May 2012 at 10:30

    Your photographs are gorgeous! I love the idea of using rose with rhubarb, the flavours would be wonderful together. The white chocolate is a great addition to. Thank you for sharing this delicious, seasonal recipe.

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    Replies
    1. Shaheen4 May 2012 at 10:39

      Thank you 21st Housewife. Thank you for hosting.

      Delete
  19. Anonymous4 May 2012 at 12:07

    I love rhubarb and this flavour combination sounds delicious!I have rhubarb in the garden ready to cut so I'm inspired to try some new recipes! These flapjacks sound delicious!

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  20. Terry4 May 2012 at 20:36

    Your recipes are always stunning to me, so much tuned with my tastes... Also the wild weed tortilla, so in tune with my lasagna, full of wild herbs!!!
    I must try these flapjacks!!!

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    Replies
    1. Shaheen4 May 2012 at 20:49

      Aww Thank you so much Terry, you really humble me, I find most of the recipes posted here homely, they are just presented in a more appealing manner - nothing like the glossy magazines or high profile websites/blogs. So its truly humbling to read your lovely comment. I am liking the sound of your lasagna, but I have plans tomorrow of a Pastistio with lots of spinach.

      Delete
  21. Elsa5 May 2012 at 14:24

    My dad always made flapjacks when I was a kid. They were identical to crepes though. I love how yours look more substantial and have all of the oats in it. Delicious! I also love the addition of rhubarb and rose! Very neat!! Thanks so much for sharing with Hearth and Soul!

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    Replies
    1. Shaheen5 May 2012 at 16:14

      Thank you Elsa. I have learned that flapjacks are very different in the US and in the U.K, which are more like breakfast bars.

      Delete
  22. Hannah13 May 2012 at 20:46

    Shaheen - these look fantastic! I am going to make them this week. If these can't convince my son to eat rhubarb then nothing will!

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    1. Shaheen13 May 2012 at 20:51

      Thanks Hannah,
      Some boys just don't fall for the idea of roses like girls do, so you may just want to omit the rose flavouring, if you so wish - white chocolate is always a winner. Hope he likes. I liked them much more the following day, than fresh.

      Delete
  23. Choclette17 May 2012 at 14:15

    Well they do look very pretty, but I suspect when it came to it, slicing is what I would be doing. Love this flavour pairing and now I've tried it, I'm seeing it pop up all over the place. rhubarb and rose is a surprisingly good combination.

    Hope all is well - have I missed your news?

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    Replies
    1. Shaheen17 May 2012 at 14:22

      Thanks Choclette.
      Since i posted this recipe, like you I have noted the Rose and Rhubarb combo appearing a lot more on blogosphere. All is well, things are slowly happening in my world - a cafe and potential supperclub soon.

      Delete

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