sugar to taste
1.5 c flour
.75 c caster sugar
1 tspn cinnamon
1 c rolled oats
200 g butter, melted
Preheat oven to 180˚C. Butter a 4 cm. deep oven proof dish well.
Mix the rhubarb and sugar in the prepared dish. Bake for about 30 - 40 minutes, until well softened, cooked through and starting to caramelize on the edges. This reduces the amount of juice nicely. If you prefer it less well cooked or with more juice, remove from oven when it is cooked to your liking.
For the crumble, place the flour, sugar, cinnamon, oats and butter in a large bowl and mix until just combined.
Spoon the lumpy crumble mixture over the cooked fruit and place the dish back into the oven. Bake for 40–45 minutes, or until the crumble is golden.
This crumble topping works well with other fruits in season. Soft fruit such as berries may not need to be precooked.
This pud is nice with a pouring custard, cream or vanilla ice-cream. Make plenty as it is pretty good for breakfast next day!