Family and Kids

Rhubarb and Strawberry Oat Crumble

cook 20 mins
  • 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.
  • Serve warm with custard.
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