Rhubarb crumble crumpets recipe
This Mother’s Day, treat mum to an indulgent breakfast or brunch inspired by a classic British pud. These rhubarb crumble crumpets are topped with orange and honey roasted rhubarb, a nutty oat crumble and a dollop of creamy yogurt for the ultimate treat to start the day.
See method- Serves 4
- 15 mins to prepare and 15 mins to cook
- 545 calories / serving
Ingredients
- 400g rhubarb, trimmed
- 1 orange, zested and juiced
- 60g clear honey
- 8 crumpets
- 160g Greek yogurt, to serve
For the crumble
- 50g plain flour
- 25g soft light brown sugar
- 50g unsalted butter, chilled and diced
- 25g blanched almonds, roughly chopped
- 25g jumbo oats
Each serving contains
- Energy
- 2295kJ 545.0kcal
- Fat
- 20g
- Saturates
- 9g
- Salt
- 1.1g
- Sugars
- 26g
of the Reference intake
Carbohydrate 81.5gProtein 12.4gFibre 6.0g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Cut the rhubarb into 5cm lengths and spread in a single layer in a shallow roasting tin. Mix together the orange zest, juice and honey and pour over the rhubarb. Cover the tin tightly with foil and set aside.
- For the crumble topping, place the flour, sugar and a pinch of salt into a bowl. Add the butter and rub together with your fingertips until the mixture resembles coarse breadcrumbs. Add the chopped almonds and oats and mix to combine. Spread evenly on a tray lined with baking paper.
- Bake both the rhubarb and crumble topping in the oven for 12-15 mins until the rhubarb is completely tender but still holding its shape and the crumble is golden.
- Grill or toast the crumpets (it might be easier to do this under the grill) and place 2 crumpets onto each plate. Spoon the rhubarb pieces and some of the syrup onto each crumpet, add a generous spoonful of yogurt and sprinkle with the crumble. Finish with a final drizzle of rhubarb syrup.
- See more Mother’s Day breakfast recipes
