Rhubarb Crumble With Oats Recipe
A variation on a traditional rhubarb pudding
Equipment
- Large baking dish
Ingredients
- 1 kg rhubarb stalks sliced into chunks
- 125 g sugar
- 2-3 tablespoons water
- 125 g plain wholemeal flour
- 125 g rolled oats
- 110 g butter or margarine
- 50 g sugar
Instructions
Cook the Rhubarb
- Place the rhubarb, sugar and water in a large, heavy bottomed saucepan
- On a medium to high hob, heat up and simmer gently
- The rhubarb will gradually soften
- Add a little more water if necessary but do not be tempted to add too much or the rhubarb will be too liquid
Make the Crumble
- Pre-heat the oven to 180 degrees C
- Place the flour and oats in a bowl and mix well
- Using your fingertips, rub the butter into the flour and oats mix
- Add the sugar and stir thoroughly
- Place the rhubarb stew in the bottom of a casserole or baking dish
- Spoon the crumble mixture evenly over the top
- Bake in the oven for about 40 minutes
- Allow to cool for 5 minutes before serving