Untitled-61`

Ingredients:

175g / 6oz Odlums Cream Flour
125g / 4oz Brown Sugar
125g / 4oz Odlums Porridge Oatflakes
125g / 4oz Margarine

Filling

6-8 Stalks of Rhubarb, cleaned and chopped
4 tablespoons Sugar
4 tablespoons Water

Custard Cream to Serve

425g / 3/4pt Ready to Serve Custard
150ml / 1/4pt Cream

Method:

  1. Preheat oven to 190°C/375°F/Gas5. Lightly grease an ovenproof pie dish, pyrex bowl or casserole dish.
  2. Put the rhubarb, sugar and water into a saucepan and simmer for about 10 minutes until rhubarb breaks down and softens.
  3. Meanwhile, make the crumble by putting the flour, brown sugar and oatflakes into a bowl. Add the margarine and rub into the dry ingredients.
  4. Transfer the stewed rhubarb to the greased dish, spread the crumble mixture over this and bake for about 20 minutes until golden brown.
  5. Serve with the custard.

To make custard

  1. Whip the cream and gently fold/stir into the custard.

Recipe Notes:

An Alternative Dessert Idea: Layer the stewed rhubarb and custard cream up in a tall glass.
Tip: If liked a level teaspoon of ground ginger may be added to the rhubarb when stewing.