Rhubarb and oat crumble recipe

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Rhubarb and oat crumble hero 9dc89565 0ed1 44d6 bbac 5038cdea7d68 0 472x310
  • Rating: 4 stars
  • Cost per serving: 72p
  • 5 mins to prepare and 20 mins to cook Takes: 5 mins to prepare and 20 mins to cook
  • 6 Serves: 6

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 baking paper, pour the mix onto the sheet and bake in the oven for 20 minutes.

Cut the rhubarb into 5cm (2in) 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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  • 50g (2oz) unrefined caster sugar
  • 125g (4oz) self-raising flour
  • 1tsp baking powder
  • 125g (4oz) butter, cold and diced
  • 100g (3oz) oats
  • 500g (1lb) rhubarb
  • 3tbsp runny honey
  • extra honey and crème fraîche to serve
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Each serving contains
  • Calories 350 18%
  • Sugar 15g 17%
  • Fat 19g 27%
  • Saturates 11g 55%
  • Salt 0.8g 13%
of an adult's Reference Intake amount. Find out more
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