Ingredients

Rhubarb

• 800g rhubarb stalks
• juice and rind of 1 orange
• 100g caster sugar or brown sugar
• 1 vanilla pod

Crumble

• 75g oats
• 75g digestive biscuits, crushed
• 25g plain flour
• 75g butter, melted
• 50g soft dark brown sugar
• 1 tsp cinnamon
• pinch grated nutmeg

To Serve

• clotted cream, whipped cream or vanilla ice-cream

Method

1. Rhubarb: Slice the rhubarb into 3cm pieces. Place the rhubarb in a saucepan with the sugar, orange rind and juice. Place the pan over a moderate heat for 3-5 minutes until the rhubarb is soft but still holds together. Remove the rhubarb from the heat and distribute among 6 ramekins or a similar oven proof dish.
2. Crumble: Place all the ingredients together in a bowl and mix them together until well combined. Spoon the crumble over the rhubarb.
3. To Cook: Preheat an oven to 200°C. Place the rhubarb crumble in the preheated oven for 10-15 minutes or place them under a hot grill for 5-7 minutes if the rhubarb is still warm.
4. To Serve: Serve the hot rhubarb crumble with clotted cream, whipped cream or vanilla ice-cream.