These thick and chewy Rhubarb and Ginger Flapjacks are the perfect transitional bake as we make our way into the cooler months. Sticky oat bars packed with syrup and ginger chunks, thick ribbons of rhubarb preserve running through the centre like a river of deliciousness. These bars are tooth achingly sweet and so so delicious, you just gotta try them!

I love a good flapjack, although I don’t seem to have many recipes on here to mirror that adoration. That is something that will be changing very soon, stay tuned! Anyway, back to these flavour bombs. In my opinion, there is nothing worse than a dry and crumbly flapjack. What a waste of time, I feel like I’m eating the remnants of a rabbits cage. Eww! Dry and crumbly are two words you won’t be using to describe these Rhubarb and Ginger Flapjacks. They’re sticky, chewy and tooth achingly sweet. I dream about these babies, they’re that good!

More Flapjack Recipes:

Raspberry White Chocolate Flapjacks // Apple Pie Flapjacks

HERE’S WHAT YOU’RE GOING TO NEED:

Unsalted Butter – You’re melting the butter so fridge cold is fine for this recipe.
Light Brown Sugar – I prefer to use light brown sugar as it gives a subtle caramel flavour to the flapjacks. You can use caster in place but the cookies won’t be quite as tasty
Golden Syrup – A thick golden sugar syrup widely available in the UK. A good substitution would be Brown Rice Syrup or Light Corn Syrup. You can also use Honey but the flavour will be different.
Stem Ginger in Syrup – This is the key to this recipe! I use the syrup and the stem ginger to add a real punchy hit of ginger. I like Opies brand but use any you can find. If you can’t lay your hands on stem ginger you can use crystallised ginger instead and skip the syrup part.
Porridge Oats – I use rolled oats or old fashioned in my baking as I like the texture. I’ve never tried this with any other variety so stick with the recipe here 🙂
Rhubarb and Ginger Preserve – You can get a whole range of rhubarb and ginger jams here in the UK, just use your favourite. I used Mackays in this recipe.
White Chocolate Chunks – You can use chunks, chip or even a bar of chopped white chocolate. I prefer chunks as you get a heftier bite but you can use any you have to hand.

Tips for making Rhubarb and Ginger Flapjacks:

Can these be made Gluten Free? – Of course, just use a gluten free variety of porridge oats.
Can I use honey in place of Golden Syrup? – You can, but the flavour will be different. They’ll still be just as delicious though.
I can’t find stem ginger in syrup, what shall I use? – If you can’t find stem ginger you can use crystalised ginger in place, just add a teaspoon of ground ginger to the oats mixture.
Can I make these Vegan? – I’ve never tried but you can sub out the butter for a vegan alternative and use a dairy free white chocolate.

Flavour Variations:

Apricot, Ginger and White Chocolate – Swap out the rhubarb jam for apricot jam.
Blueberry and White Chocolate – Swap the rhubarb jam for blueberry conserve. Or use fresh blueberries. Omit the ginger
Strawberry and Dark Chocolate – Swap the rhubarb jam for strawberry and white chocolate chips for dark chocolate chips. Omit the ginger
Caramel and Chocolate – For an even more decadent version, swap the jam for Dulce de Leche and use milk chocolate chips. Omit the ginger