Page title and description
- 2-4 rhubarb stalks, cut into slices 2cm thick
- 50g soft light brown sugar
- 150g rolled oats
- 100g butter
- 165g plain flour
Prep time: 10 min
Cooking time: 40 min
Step 1Preheat oven to 180°C/Gas 4. Place the rhubarb in a deep pie dish. Sprinkle half the sugar on top.
Step 2Put the oats, butter and remaining sugar and flour in a food processor and pulse until the mixture starts to come together.
Step 3Spread 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.