Rhubarb Triangles Recipe

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 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


  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.

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