Crunchy Rhubarb Flan


  • 6oz/170g digestive biscuits
  • 1½oz/170g margarine
  • 2 level tbs golden syrup


  • 1lb/450g rhubarb
  • 2–3oz/57–85g sugar
  • ¼pt/142ml water
  • 2 level tbs cornflower
  • ½ level tsp cinnamon


Grease tin or flan ring. Crush digestive biscuits. Melt margarine & golden syrup & stir in biscuits. Press into a tin and leave to set.

Wash, trim & cut rhubarb.

Dissolve sugar in water in a saucepan. Add rhubarb & cook gently until tender. Drain off syrup. Place cornflower & cinnamon in basin & mix to a thin paste with 2 tbs rhubarb syrup. Add to rhubarb in pan & cook for 2 mins, stirring continuously. Pour into biscuit case & leave to set.