Rhubarb oat crumble

    1 hour 5 min

    Rolled oats are a must for a good crumble topping. I don't add a lot of sugar, feel free to add more if you are a sweet tooth.

    61 people made this

    Serves: 6 

    • 700g rhubarb, sliced into 2cm cubes
    • 120g caster sugar, more as needed
    • 1 tablespoon lemon juice
    • 85g cold butter
    • 120g light brown soft sugar
    • 4 tablespoons rolled oats
    • 50g plain flour
    • 1 pinch salt
    • ΒΌ teaspoon ground ginger
    • 1 pinch ground cloves

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 190 C / Gas 5.
    2. In a bowl, mix the rhubarb with caster sugar and lemon juice. Add to a large ovenproof dish and spread evenly.
    3. Dice the butter and add to a bowl. Add brown sugar, oats, flour, salt and spices and rub between your fingertips to a crumb-like consistency. Evenly spread over the rhubarb and bake in the preheated oven until lightly browned and bubbly, 50 to 60 minutes. As a precaution, place an empty ovenproof pan on the oven rack below to catch any drips.

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