Test the Town – Rhubarb Triangles
Oatcake Triangles topped with Wensleydale Cheese and Rhubarb Chutney. If you love the taste of this recipe, try our Wholemeal Sourdough 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
- 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.
- Pour in the milk bit by bit and give it a good mix until you have a soft dough.
- 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.
- 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.
- Remove your triangles from the pan with a spatula and leave to cool completely on a cooling rack and get on with your chutney.
- 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.
- Add the vinegar, sugar, chilli, rhubarb, salt and pepper, and bring to the boil. Bring to a rolling boil for about 5 minutes.
- Reduce the heat and simmer for 15-20 minutes, until slightly thickened.
- Pour into a sterilised jar and allow to cool.
- Serve your biscuits with: a wedge of cheese and a dollop of delicious chutney.