Rhubarb and oat crumble recipe
Rich, tart rhubarb is a pudding staple, and this recipe is a twist on the traditional dessert, using oats to create the crunchy crumble top. Serve with creme fraiche or lashings of custard for a blowout treat.
See method- Serves 6
- 5 mins to prepare and 20 mins to cook
- 365 calories / serving
Ingredients
- 50g caster sugar
- 125g self-raising flour
- 1 tsp baking powder
- 125g butter, cold and diced
- 100g oats
- 500g rhubarb
- 3 tbsp runny honey
- extra honey and crème fraîche, to serve
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Shop ingredientsEach serving contains
- Energy
- 1535kJ 365.0kcal
- Fat
- 19g
- Saturates
- 11g
- Salt
- 0.7g
- Sugars
- 23g
of the Reference intake
Carbohydrate 47.0gProtein 4.7gFibre 3.9g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl rub together the sugar, flour, baking powder and butter until it resembles breadcrumbs. Add the oats, mix through the crumb mixture.
- Line a baking sheet with nonstick baking paper, pour the mix onto the sheet and bake in the oven for 20 minutes.
- Cut the rhubarb into 5cm lengths, place in a large pan with 50ml of water, cover, bring to the boil and then reduce to a gentle simmer for 7 minutes, until the rhubarb is soft. Remove from the heat and drizzle in the runny honey. Stir gently, replace lid and let stand for 5 minutes.
- Spoon rhubarb into 6 serving glasses, break the crumble topping and sprinkle over the top of the rhubarb. Add a drizzle of honey and a spoonful of crème fraîche.
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