Lesley Posted May 29, 2006 Share Posted May 29, 2006 Some of the quantities aren't very precise as this recipe has evolved from an American one I was given (which was very sweet!) It is quite forgiving though so I just throw in whatever is around - more rhubarb if I have too much, chopped stem ginger in the rhubarb etc. Oaty Rhubarb Crunch Set oven to 180C Gently cook One and a Half pounds of Rhubarb in a little water until it is half cooked. Add sugar to taste. Mix 3 teaspoons of cornflour with a little water to a thin paste, add to the rhubarb, stirring all the time until thickened. You now have a rhubarb pie filling type mix which has quite a bit of sauce. Add any spices you like - I add cinnamon or stem ginger. Set aside to cool. Crumble 1 lb Plain Flour (I use Spelt) 10 oz Brown Sugar 8 oz Butter 8 oz Porridge Oats Rub the butter into the flour, add the sugar and oats, mix well. Line a deep, large pan like a roasting tin , with baking parchment or greaseproof paper. Put two thirds of the oat crumble mix in the pan and spread it evenly. Pour rhubarb mix over the crumble. Sprinkle the remaining crumble mix over the top. Sprinkle more sugar on if required. (I leave mine to stand for a while to enable the sauce to soak into the lower layer - it holds together better later on) Bake for approx. 40 mins until golden and bubbling. Leave to cool. Serve warm with cream, custard or ice-cream - or cold as a slice of cake. Makes approx. 36 slices Quote Link to comment Share on other sites More sharing options...
