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. 

44 comments:

  1. Hi Shaheen,

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

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

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  3. 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

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

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

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

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

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  7. 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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    1. Thank you Johanna. I do try :)

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

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  9. Hi Shaheen,

    Your recipes look amazing!

    Would love to try this one out for Martin :)

    Amy

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    1. I hope you do Amy and I hope Martin approves.

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  10. 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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    1. 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.

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  11. 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.

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

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  13. 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.

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    1. 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.

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    2. 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!

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

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  14. 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. 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.

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  15. 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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    1. Thank you 21st Housewife. Thank you for hosting.

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  16. 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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  17. 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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    1. 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.

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  18. 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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    1. 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.

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  19. 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. 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.

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  20. 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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    1. 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.

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