500 g (1 lb) rhubarb, trimmed and cut into 1 cm (1/2 inch) chunks
3 tablespoons water
75 g (3 oz) butter
175 g (6 oz) porridge oats
75 g (3 oz) demerara sugar
4 tablespoons strawberry jam
125 g (4 oz) strawberries, hulled and sliced
custard, to serve
Place the rhubarb in a saucepan with the measurement water and cook for 5 minutes until soft.
Meanwhile, in a separate saucepan, melt the butter, then stir in the oats and sugar.
Stir the jam into the rhubarb, add the sliced strawberries, then tip into an ovenproof dish. Sprinkle over the oat mixture and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until golden.