Rhubarb crumble

Tangy rhubarb baked soft under a crunchy crumble. The rhubarb is cooked right into the pudding.

Ingredients

• 500 g Rhubarb, cut into 3cm pieces
• 75 g Caster sugar
• 150 g Plain flour
• 100 g Butter, cold, cubed
• 75 g Soft brown sugar
• 50 g Rolled oats
• 500 ml Custard

Method

1. Heat the oven to 190°C (170°C fan).
2. Toss the rhubarb with the caster sugar in a baking dish.
3. Rub the butter into the flour, then stir in the brown sugar and oats.
4. Scatter over the rhubarb and bake for 40 minutes, until the top is golden and the juices bubble up.
5. Serve warm with hot custard.