Preheat the oven to 160C/325F/Gas 3 and grease a suitable oven dish or baking tray.

Chop the rhubarb into bite size chunks and place in a saucepan with the granulated sugar and a tablespoon of water. You can use a little vanilla extract too if you like the flavour.

Heat until on a low temperature until the rhubarb is soft and cooked through.

In a seperate pan, heat the butter, soft brown sugar and golden syrup until fully melted.

Put the porridge oats in a large bowl and stir in the melted butter mixture until fully coated.

Add the rhubarb and mix well.

Pour into the prepared tray and flatten out so it reaches all the edges and has a nice even finish.

Slice whilst still warm and leave to cool in the baking tray.