These make a delicious bar cookie. I followed the simple instructions, however I used a bit less brown sugar and a bit less sugar for the syrup and it was still very sweet. I also added a teaspoon of ginger to the syrup. Allow the cookies to cool for at least two hours so that they become solid, otherwise they are more like a crunch or crumble and should be eaten in a bowl. They were perfect the second day and suddenly disappeared with many big smiles on people’s faces. Adapting the recipe to be vegan was very simple just by substituting vegan margarine for the butter.
Rhubarb Oat Bars recipe