A couple of weeks ago, when the new season rhubarb first appeared in the shops, I bought a bright pink bunch without much of a plan as to what I was going to do with it. 

A crumble with custard would have been the most obvious route, but then I remembered this recipe by Anna Jones for her summer rhubarb bars. I hadn't tried the recipe before, and not wishing to wait until summer, I made a few recipe adjustments (upping the rhubarb and adding in few raspberries) and these were the result. Perfect with a cup of tea or served as a pudding in a puddle of custard.

Rhubarb Crumble Flapjack Slices

150g coconut oil or butter, plus extra for greasing
150g rolled oats
150g spelt flour
150g coconut sugar or unrefined light brown sugar, plus 1 tablespoon
400g rhubarb
150g raspberries
the juice of 1 lemon

Preheat the oven to 210°C/190°C fan/gas 7 and get all your ingredients and equipment together. Line a roughly 30cm × 20cm baking tray with greaseproof paper and rub with a little coconut oil.

Put the coconut oil or butter into a large saucepan over a medium heat and leave to melt, then take off the heat. Add the oats, flour, 150g sugar and a pinch of salt and give it a good mix. Take out 6 tablespoons of the mixture and put to one side to make the topping. Press the rest of the mixture into the bottom of the baking tray. Press down with the back of a spoon until it evenly coats the tray.

Chop the rhubarb quite finely and half or quarter the raspberries and put into a bowl; squeeze over the lemon juice, add 1 tablespoon of sugar and toss to coat. Scatter the fruit over the crumb base then sprinkle with the reserved topping. Bake for 40 minutes, until the fruit is bubbly and the crumbs are golden.

Let the bars cool in the tray (you can do this in the fridge to speed things up), then cut into slices. Store in the fridge – they will keep for 4–5 days.

P.S. The lovely napkins in photographs are by Home Address:)