Yields:
4 Servings
Ingredients
Adjust Servings
-
For the crumble
Instructions
-
Method:
- Preheat an oven to 200° C
- For the crumble mix the flour and sugar together and rub in the softened butter to form a sandy crumble texture. Add the porridge oats and gently mix.
- Spread the crumble out on a tray and bake for 20 minutes until golden brown, stirring the crumble half way through cooking. Once golden set aside to cool.
- For the rhubarb simple add to a pot with the sugar and the seeds scrapped from inside of the vanilla pod or use a few drops of quality vanilla essence. Stew the rhubarb by simmering for approx 15 minutes. Allow to cool slightly before using.
- Layer the rhubarb in to a deep tray and scatter the crumble on top and place in oven for 10 minutes. Serve hot. Brian’s Tip;
- You have to serve this with custard and ice cream mmm.