Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Rhubarb and oat crumble recipe

55 ratings

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

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1535kj
365kcal 18%
Fat
19g 27%
Saturates
11g 55%
Sugars
23g 26%
Salt
0.7g 12%

of the reference intake
Carbohydrate 47g Protein 4.7g Fibre 3.9g

Method

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.

See more Dessert recipes