Baked Rhubard crumble

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Classic winter-warmer dessert!

Ingredients

Baked Rhubarb

1 bch of rhubarb  (tops removed, rinsed [don’t dry] and cut into batons 5cm in length)

150g brown sugar ½ teaspoon of cinnamon

¼ cup verjuice (you could also use water, orange juice or sparkling wine)

Crumble topping

150g butter

150g plain flour

100g brown sugar

75g rolled oats

Method

  • Preheat oven to 180°.
  • Arrange rhubarb in a single layer in an ovenproof dish (approx. 1L).
  • Add verjuice to the dish, then sprinkle sugar and cinnamon over rhubarb. Bake for 25 minutes or until tender.
  • For crumble topping, combine dry ingredients and then rub butter into mixture to form a crumb.
  • Spread crumb over baked rhubarb and return the dish to the oven for a further 15 minutes or until topping is golden.
  • Serve with ice-cream or double cream.