As summer gracefully gives way to autumn, I found myself staring at my rhubarb patch, hands on hips, thinking, "Well, this is a fine stalk pile! What on earth am I going to do with all that?" Jam was off the menu—last year's batch is still occupying prime pantry space.
Then it struck me, like the refreshing chill of Ullswater's waters: rhubarb flapjacks! With a Mental Health Swim at Ullswater circled in my diary, it was the perfect excuse to whip up something scrumptious to share.
Did You Know?
Rhubarb is the veggie world's undercover agent, posing as a fruit and nailing the role! Beyond its pretty pink stalks, it's packed with goodness that complements our post-swim glow.
Bone Health Boost
Ladies in our fabulous 30s to 50s, let's talk bones. Rhubarb is rich in vitamin K—a superstar in bone formation and a fierce defender against osteoporosis. Munching on rhubarb is like sending your bones to a wellness retreat.
Heart Happy
After that invigorating dip, keeping our hearts happy is a top priority. Rhubarb's high fibre content helps lower cholesterol levels. More fibre equals a happier heart, which means more joyful plunges into nature's embrace.
Gentle on Digestion
Let's be real—swimming can get things moving internally! Rhubarb contains natural compounds called sennosides, acting as gentle laxatives. Plus, its fibre keeps our digestion on an even keel. It's like giving your tummy a comforting pat.
Nature's Antioxidant
While we're out basking in the great outdoors, we're exposed to oxidative stress (who invited that guy?). Luckily, rhubarb is loaded with antioxidants that combat those pesky free radicals, reducing inflammation and potentially lowering cancer risks.
Cold Sore Combatant
Prone to those unwelcome cold sores? Rhubarb might just be your new best friend. It contains compounds that may help heal cold sores faster. Talk about a multitasker!
Now, Let's Get Cooking!
Ingredients:
- 250g butter
- 225g demerara sugar
- 2 tbsp runny honey
- 375g porridge oats
- Pinch of salt
- 2 tsp ground ginger
For the rhubarb filling:
- 250g fresh rhubarb (about 2 tall stalks)
- 1 tbsp runny honey
- A dash of apple and ginger juice
- 1 tbsp mixed peel
Instructions:
- Harvest Time: Preheat your oven to 180°C (350°F). Pop into your garden and harvest about 2 tall stalks of rhubarb. Trim off the leaves (remember, they're toxic!) and the tough ends, then give the stalks a good wash.
- Chop & Simmer: Cut the rhubarb into 1cm chunks. In a wide saucepan, arrange the rhubarb with the honey, a dash of apple and ginger juice, and the mixed peel. Bring to a gentle simmer and poach for 3-5 minutes until the rhubarb is just soft around the edges. Avoid stirring too much—we want those chunks to stay intact! If there's excess liquid, drain it off and set the rhubarb aside.
- Melted Goodness: In another saucepan, melt the butter, demerara sugar, and honey over low heat until everything is smoothly combined. The aroma at this point? Simply divine.
- Mix It Up: In a large mixing bowl, combine the porridge oats, a pinch of salt, and ground ginger. Pour the melted buttery mixture over the oats and stir until every oaty morsel is coated in sweet goodness.
- Layer It: Line a 30 x 20cm (12 x 8 inch) baking tray with baking paper. Spread half of the flapjack mixture evenly into the tray, pressing down firmly. Spoon the rhubarb mixture over the base layer. Top with the remaining flapjack mixture, pressing down gently to make it compact and level.
- Bake to Perfection: Pop the tray into your preheated oven and bake for about 25 minutes, or until the top is a lovely golden hue. Your kitchen will smell so good, that neighbours might start dropping by unannounced!
- Cool Your Jets: Allow the flapjack to cool completely in the tray before slicing. I know it's hard to wait, but cutting too soon can result in a crumbly mess (been there, done that).
Ready to Impress
Now, all that's left is to pack your scrumptious rhubarb flapjacks into a tin, gather your swim kit (don't forget your cosy Changing Tube!), and prepare to dazzle your fellow swimmers. Trust me, these flapjacks are conversation starters.
Bonus Tip: Growing Your Own Rhubarb
Thinking of cultivating your own rhubarb? Fantastic! Here's the scoop: In the first year, resist the temptation to harvest those enticing stalks. Let the plant build strength. In the second year, you can pick a few stalks. By the third year, your patience will pay off with a robust plant ready for regular harvesting. Good things truly come to those who wait!
Not a Rhubarb Fan?
If rhubarb isn't your jam (pun intended), this recipe is delightfully adaptable. Swap in apricots, berries, or any fruit that tickles your fancy. Take a look at our apricot recipe on the Wild Swimming Journal.
Dive Deeper into Open Water Swimming
Curious about optimising your swim kit? Check out our Ultimate Guide to Open Water Swimming over on the Wild Swimming Journal. It's packed with tips to enhance your dipping experience.
Happy baking, happy swimming, and remember: when life hands you rhubarb, make flapjacks and share the love!
