Rhubarb crumble crumpets

Rhubarb crumble crumpets recipe

8 ratings

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
    545kcal
    27%
  • Fat

    20g 28%
  • Saturates

    9g 47%
  • Sugars

    26g 29%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 81.5g Protein 12.4g Fibre 6g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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

You may also like

Be the first to comment

blog comments powered by Disqus