Rhubarb crumble
A very easy, five-ingredient recipe. This is a versatile way to enjoy this quintessential English fruit: you can add in any other fruit you fancy, from oranges to apples and dates, or try a shake of cinnamon or few drops of vanilla essence. This dessert is very easy to make and a great excuse for eating lot of cream or custard. Replace the flour with gluten free oats and fine gluten free oatmeal for a gluten free alternative.
Ingredients
- 2-4 rhubarb stalks, cut into slices 2cm thick
- 50g soft light brown sugar
- 150g rolled oats
- 100g butter
- 165g plain flour
Method
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Step 1
Preheat oven to 180°C/Gas 4. Place the rhubarb in a deep pie dish. Sprinkle half the sugar on top.
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Step 2
Put the oats, butter and remaining sugar and flour in a food processor and pulse until the mixture starts to come together.
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Step 3
Spread the crumble over the fruit and bake for 35-40 minutes until the rhubarb is tender and the crumble is browned. Serve with clotted cream.
