Rhubarb & Orange Oaty Crumble
Is there anything more delicious or comforting than a rhubarb oat crumble?
Serves 6-8|Takes 55 mins
250g Flahavan’s Gluten Free Jumbo Irish Pure Oats (OR Flahavan’s Jumbo Oatflakes)
75g light brown sugar
150g butter, melted
900g-1kg chopped rhubarb (approximately 10-12 stalks)
120g caster sugar
Grated zest and juice of 1 orange
2 tablespoons of cornflour
Preheat the oven to 180 degrees Celsius.
Take 100g of the oats and put in a high-speed blender or coffee grinder and blend into a fine flour.
Put in a bowl and add the remaining oats and sugar and stir in the melted butter.
Put the mixture into a zip lock bag, flatten it and refrigerate to firm up while you prepare the fruit.
The cold mixture will crumble better on top of the fruit.
Heat the oven to 180c/gas 4.
Toss the rhubarb, sugar, orange zest and juice and cornflour together and put in a saucepan.
Heat gently to dissolve the sugar and cook for 5 minutes to soften the fruit then spoon into a 1.5litre baking dish or six individual dishes.
Top with the cold crumble mixture and place on a baking tray.
Bake for 30-40 minutes or 20-25 minutes for the smaller dishes until bubbling and golden brown on top.
Allow sit for 10 minutes before serving.