Rhubarb and oat crumble recipe

Name: Rhubarb and oat crumble
Yield: Serves 6
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

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

Shop your ingredients

Silver Spoon Caster Sugar 1Kg
50g caster sugar
£2.25
£2.25/kg
Stockwell & Co. Self Raising Flour 1.5Kg
Aldi Price Match
125g self-raising flour
£0.70
£0.47/kg
Stockwell & Co. Baking Powder 150G
Aldi Price Match
1 tsp baking powder
£0.57
£3.80/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
125g butter, cold and diced
£1.85
£7.40/kg
Grower's Harvest Porridge Oats 1Kg
Aldi Price Match
100g oats
£0.85
£0.85/kg
Tesco Rhubarb 400G
500g rhubarb
£2.50
£6.25/kg
Stockwell & Co Honey 340G
Aldi Price Match
3 tbsp runny honey
£0.74
£2.18/kg

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.