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.
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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
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
50ml cider vinegar or white wine vinegar
½ teaspoon sea salt
200g light muscavado sugar
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.