Rhubarb Chocolate Slice

 This may sound like an odd mix, however don't judge a book by its cover. When I baked it I used homegrown rhubarb so if you have grown any rhubarb I recommend to use that.
   
Ingredients:            
-225g Butter
-170g Golden Caster Sugar
-340g Porridge Oats
-1/4 tsp Salt
-3tbsp Golden Syrup
-1tbsp Maple Syrup
-1 Big Bar of Dark Chocolate (melted)
-Rhubarb (throw away really stringy parts)                                    
                                                                                    

Method

1) 1 day before cooking the Rhubarb Chocolate slice, chop the rhubarb and boil in a pan with a small amount of water. Add 2 tbsp of sugar and 1 tsp of salt into the mix. Once boiled, take it off the hot surface and leave it there until the next day. Make sure you cover it with tin foil or a lid.

2) The next day, begin to make the pastry. Its basically a flapjack. These next few steps will all be how to make the flapjack.

3) Preheat the oven to 180℃. Now, line a tin (28cmx18cm) with baking paper.

4) Gently, heat the butter and the syrups in a large pan. Heat at temperature 3-4. Stop boiling when the butter is melted.

5) Add the salt, butter and oats. Now you can mix it all together.

6) Put the mixture in the oven for 15 mins.

7) Once it cools down a bit, add the rhubarb on top (make sure you spread it out). Bake for a further ten minutes.

8) Melt the chocolate. To do this put a bowl with the chocolate on top of a medium sized pan. Once melted, spread across the rhubarb.

9) Nearly there, just three more steps!

10) Put in the freezer for half an hour.

11) Finally, eat and enjoy!

 Had a great day at the bake off. This is me with the judge, Emma from Cookery Eatery