How do I store or freeze the Rhubarb and Ginger Flapjacks from page 132 of Cook, Eat, Repeat, so I can make them ahead? Will they will go soggy in a tin?
Nigella's Rhubarb And Ginger Flapjacks (from COOK, EAT, REPEAT) are oat bars that are studded with pieces of rhubarb and nuggets of crystallized ginger. They are slightly dense and chewy, rather than soggy, and can be kept in an airtight container in a cool place for up to 2 days or in the fridge for up to 5 days. In warm conditions keep them in the fridge. Remove the flapjacks from the fridge about an hour before serving to let them come to room temperature.
You can freeze the flapjacks in an airtight container, with baking parchment (parchment paper) in between the flapjacks (if you need to stack them on top of each other) or individual bars can be wrapped, put in an airtight container and frozen for up to 1 month. Defrost individually at room temperature for about 1 hour.