Serves 4
- 400g rhubarb, trimmed, halved lengthways and cut into 4cm lengths
- 200g demerara sugar (plus extra if needed)
- 100g porridge oats
- 125g self-raising flour
- 150g butter
- 2 tbsp golden syrup
- 75ml double cream
- 400g rhubarb, trimmed, halved lengthways and cut into 4cm lengths
- 200g demerara sugar (plus extra if needed)
- 100g porridge oats
- 125g self-raising flour
- 150g butter
- 2 tbsp golden syrup
- 75ml double cream
Preheat the oven to 180C/350F/Gas Mark 4. Put the rhubarb in an ovenproof dish (about 22cm x 22cm, or the equivalent), sprinkle with 3 tbsp of the sugar (you might want to use a bit more if you’re cooking rhubarb that was grown outdoors) and 1 tbsp water.
In a bowl, mix together the oats, the remaining sugar and the flour. Melt the butter in a saucepan. Now add the golden syrup and cream and mix well. Tip onto the oat mixture and stir together. Spoon on top of the fruit, level out, then bake in the oven for 45 minutes until it’s set and golden brown.
Leave to stand for 10 minutes before eating, or you might burn your tongue. Cream, ice cream or custard are the obvious partners in crime.
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