Rhubarb Triangles Recipe

Test the Town – Rhubarb Triangles

Oatcake Triangles topped with Wensleydale Cheese and Rhubarb Chutney. If you love the taste of this recipe, try our Soda Seeds Bread, great with cheese and jam.

Take a peek at our Cookery School to see if there is a course you fancy trying.


Photo: Joe Sarah

Serves (makes) about 35


  • For the triangle oat biscuits:

  • 360g plain flour, plus a little extra for rolling

  • 100g unsalted butter at room temperature

  • 2 tablespoons caster sugar

  • 150ml milk

  • ½ teaspoon baking powder

  • smoked sea salt flakes

  • 1 teaspoon sea salt

  • more oats for sprinkling

  • 125g porridge oats

  • For the Rhubarb Chutney: (Makes 1 good jar)

  • Small knob of butter

  • Half a red chilli, diced

  • 2 banana shallots, finely diced

  • 500g rhubarb, trimmed and chopped into 1cm pieces

  • A thumb-sized piece fresh ginger, finely chopped

  • Black pepper

  • 50ml cider vinegar or white wine vinegar

  • ½ teaspoon sea salt

  • 200g light muscavado sugar

  • To serve:

  • Wensleydale Cheese


  1. To make the triangle oat biscuits: put the flour, sugar, baking powder, salt and oats in a large bowl and rub in the butter until you have crumbly breadcrumbs.

  2. Pour in the milk bit by bit and give it a good mix until you have a soft dough.

  3. Liberally flour a worktop and roll out the dough thinly about 2mm thick using extra flour to stop it sticking. Cut the dough into long 5 cm strips and then into triangles.

  4. Pop a large non-stick frying pan over a medium high heat with no oil or butter in. After about 3 minutes your pan should be hot enough to use. Place about 8 triangles in at a time and cook on each side in your dry frying pan for about 2 minutes or until dark and golden and slightly puffed. Flip over and cook for another 2 – 3 minutes on the other side.

  5. Remove your triangles from the pan with a spatula and leave to cool completely on a cooling rack and get on with your chutney.

  6. To make the rhubarb chutney: Add the butter to a medium saucepan and melt over a medium heat. Add the onions and ginger and cook until soft and sweet.

  7. Add the vinegar, sugar, chilli, rhubarb, salt and pepper, and bring to the boil. Bring to a rolling boil for about 5 minutes.

  8. Reduce the heat and simmer for 15-20 minutes, until slightly thickened.

  9. Pour into a sterilised jar and allow to cool.

  10. Serve your biscuits with: a wedge of cheese and a dollop of delicious chutney.