Whilst we are all stuck in our homes during the Coronavirus pandemic Seasonwell is trying to lift your spirits with some live cook-along tutorials on our Facebook page
We’re also hoping to help you feed yourself healthily with what seasonal produce is available and using what you may already have in the cupboard.
I don’t know about you but we have really limited our supermarket visits since the lockdown as we’re just not finding then a pleasant place to be. Now is the time to be using your local shops and market, use what’s growing around you and use up what you already have in your cupboards.
So far we have cooked with Kale and Wild garlic ( see past posts for those recipes). Today it’s time for rhubarb. We are lucky enough to have some growing in our allotment. If you aren’t so lucky then do you have neighbours with an allotment (you could barter for toilet rolls maybe!) Or maybe you are near to a community garden like Incredible Edible Aireborough who have rhubarb growing. Or think about getting a local fruit and veg box delivered.
We’ve made a healthy Rhubarb flapjack, using a recipe we got from our friend and colleague Jenny from Active-Eat.
150g rhubarb ( approx 1.5 stalks)
zest & juice 1 orange
2cm piece fresh ginger root
300g porridge oats
2 medium bananas
200g dates ( de-stoned)
75g raisins ( or sultanas)
75g mixed seeds ( sunflower & pumpkin)
2 tablespoons maple syrup
Shallow, square or rectangular baking tin, greased and lined with baking paper
Large mixing bowl
Large spoon or spatula
Food processor ( or large knife and chopping board)
small saucepan with lid
- First, make the rhubarb compote. Chop up the rhubarb into 2cm chunks and place in the pan with the finely grated zest and juice of the orange and grated ginger. Cover and simmer for 5-10 minutes until the rhubarb is soft and can be mashed with a fork. Leave to cool a little.
- Use a food processor to mash your dates into a chunky paste- you will need to add a splash of water
- Mash the 2 bananas until smooth
- Mix the date paste and the mashed bananas with the oats then add the seeds and the raisins
- Put half the oat mixture into your lined tin and press down so you have a firm layer
- Spoon over the rhubarb compote and spread to make a layer on top of the flapjack mix
- Dot over the remaining mixture then use your spatula or the back of the large spoon to gently smooth it so you have covered the rhubarb layer
- Bake for about 40 minutes at 180°C
- Slice whilst still a little warm and leave to cool