Rhubarb Preserve Flapjack

Recipe by Claire Connor

The tang of our Rhubarb Preserve brings a subtle new flavour to these traditional little traybakes. Serve with a large cup of tea! 

rhubarb preserve flapjack

Ingredients (makes 24 small flapjacks)

  • 225g unsalted butter
  • 225g demerara sugar
  • 6 tablespoons Harbinger Rhubarb Preserve
  • 275g rolled oats
  • 50g white chocolate chips (optional)


  1. Grease and line a 23cm x 30cm tin. Preheat the oven to 140°C.
  2. Melt the butter and sugar in a saucepan over a medium heat. Once the sugar has dissolved, add the rhubarb preserve, roughly three quarters of the jar. Mix in the oats. 
  3. Spoon the mix into the prepared tin, and smooth the surface with a spatula. 
  4. Bake in the oven for 40-50 minutes. The middle should still be slightly soft, as it will firm up once cooled.
  5. Allow the mix to cool for 10 minutes, then use a sharp knife to score the flapjacks into 24 squares. Allow to cool completely.
  6. Melt the chocolate in a microwave in 30 second bursts, stirring each time. Drizzle over the flapjacks, then allow to set. 

Our Harbinger Rhubarb Preserve is available to buy online here