125g/4oz Odlums Cream Plain Flour

125g/4oz Shamrock Brown Sugar

125g/4oz Odlums Porridge Oatflakes

125g/4oz Margarine

Rind of 1 Orange



6–8 Stalks of Rhubarb, cleaned and chopped

4 tablespoons Sugar

Juice of 1 Orange 


  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 orange juice 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, orange rind 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 custard, cream or ice cream.