Rhubarb and Ginger Flapjacks

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
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Rhubarb and Ginger Flapjacks


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5 from 10 reviews

Description

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!


Ingredients

Units Scale
  • 250g unsalted butter
  • 300g brown sugar
  • 150g golden syrup
  • 2tbsp ginger syrup from a jar
  • 1/2 jar of Opies stem ginger in syrup, chopped into small pieces
  • 600g rolled oats
  • 225g rhubarb and ginger preserve
  • 150g white chocolate chunks, divided

Instructions

  1. Preheat oven to 175C and line a 20cm square baking tin with baking parchment
  2. In a medium saucepan set over a medium heat combine the butter, sugar, golden syrup and ginger syrup. Stir together until melted. Set aside to cool slightly.
  3. Add the oats to a large mixing bowl and pour over the butter and sugar mixture followed by the chopped ginger. Stir together until everything is evenly combined.
  4. Pour half of the oat mixture into the prepared baking pan and press into an even layer. Drop spoonfuls of the rhubarb preserve evenly over the oat layer, don’t smooth it out. You want there to be thick hunks of jam when you cut into the flapjacks. Sprinkle 100g of chocolate chips over the jam.
  5. Add the remaining oat mixture over the jammy layer and level it off gently so not to upset the nice globs of jammy goodness.
  6. Bake for 25-30 minutes until golden in colour.
  7. Allow to cool completely before removing the flapjacks from the pan and slicing.
  8. Melt the remaining 50g of white chocolate and drizzle over the flapjack squares. Allow to cool.

Notes

I cut the flapjacks into 16 small squares as they’re very sweet but you can cut them larger if you prefer.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Brownies and Bars
  • Method: Baking
  • Cuisine: British

10 Comments

  1. August 4, 2023 / 2:13 pm

    Super delicious! Tender and rich in flavor. I will be making it again.
    Thank you for the recipe.






  2. Liz
    August 4, 2023 / 2:47 pm

    The white chocolate AND rhubarb enticed me into making these terrific bars! What a treat–they’re absolutely scrumptious!!






  3. August 4, 2023 / 3:35 pm

    Very unique flavors and textures in these rhubarb and ginger flapjacks. I went with crystalized ginger and it worked well. Thanks!






  4. August 4, 2023 / 7:00 pm

    Fantastic way to use my rhubarb. Thanks.






  5. Nicole NK
    August 4, 2023 / 10:20 pm

    Loved the ginger and the recipe was so easy to follow!






  6. August 5, 2023 / 5:57 am

    These were delicious! Took some to the office and everyone loved them!






  7. Kim Beaulieu
    August 5, 2023 / 6:33 am

    These were absolute perfection. The whole family loved them.






  8. Amy Liu Dong
    August 5, 2023 / 8:05 am

    Oh my, this treat looks incredibly delicious! Kids will definitely love and enjoy eating this!






  9. Jerika
    August 6, 2023 / 10:58 am

    Love this sticky oat bars packed with syrup and ginger chunks! YUM!:)






  10. Mina
    August 13, 2023 / 9:09 am

    I love ginger and this recipe looks really easy to make and tasty!






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