Rhubarb Crumble With Oats Recipe
A variation on a traditional rhubarb pudding
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Course Dessert
Cuisine British
Servings 6
Calories 437 kcal
- 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
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
Keyword classic pudding recipe