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

Ingredients

  • 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

Method

  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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Delivery & Returns

Delivery

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The couriers deliver anytime between 8.00am and 6.00pm on your chosen delivery date although are generally delivered before 4.00pm. If you supply an email address, you will be able to live track your package via Priority Express' updates. Wednesdays and Fridays as our designated delivery days.

Orders can only be taken up to noon on Monday for Wednesday delivery and noon on Wednesday for Friday delivery, just in time for the weekend.

Delivery is an overnight service, however anything outside of Mainland Scotland will take an additional 1-2 days and may incur an additional charge - for more details please contact us before placing your order. We class Monday - Friday as working days. Saturdays and Sundays are not included in this calculation. 

Please note that we do not supply outside of Mainland UK. 

Ordering

We will accept any cancelled orders (excluding courses/vouchers) or changes to delivery date if notified by 10.00am the day before delivery is due. Please contact our Sales Team on 01454 321629 or by email sales@hobbshousebakery.co.uk to discuss anything with your order.

Returns

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