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Preheat the oven to 190°C/170°C fan/gas 5 and line a 26cm x 20cm baking tin with baking paper.
Put the rhubarb in a pan with the apple juice, caster sugar and cardamom pod and scrape in the vanilla seeds or add the vanilla extract. Cook over a medium-high heat for 5-6 mins, until the liquid has evaporated and the rhubarb has broken down into a smooth compote. Scrape into a bowl; discard the cardamom pod.
Wipe out the pan, then add the butter and melt over a medium heat. Continue to cook the butter, swirling the pan occasionally, until it has bubbled up and died back, and the milk solids are browning and smelling nutty.
Immediately add the muscovado sugar and golden syrup; stir to combine for a couple of mins, melting the sugar slightly. Remove the pan from the heat and add the oats with a pinch of salt, stirring until they’re well coated.
Scoop half the mixture into the baking tin and smooth into an even layer with the back of a spoon. Dot over the rhubarb compote and spread to coat the oats, then top with the rest of the oats and press down evenly with the back of a spoon. Bake for 15-20 mins, until deeply golden, then leave to cool and set for at least 20 mins. Cut into 12 flapjacks. Store in an airtight container for up to 5 days.
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