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Rhubarb Oatmeal Crumble

Rhubarb Oatmeal Crumble is a traditional Scottish recipe for classic crumble of lightly-stewed rhubarb topped with an oatmeal and flour crumble topping. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Rhubarb Oatmeal Crumble.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

6–8

Rating: 4.5 star rating

Tags : Dessert RecipesBaking RecipesScottish Recipes


Ingredients:

For the Fruit:
450g rhubarb cut into 1.5m lengths (do not peel)
60g brown sugar
4 tbsp water
squeeze of lemon juice

For the Crumble:
60g plain flour
30g coarse oatmeal
60g brown sugar
60g butter

Method:

Combine the rhubarb, sugar and lemon juice in a pan, bring to a boil, reduce to a simmer and cook until the rhubarb is soft but not mushy (about 12 minutes). Take off the heat and turn into a deep pie dish.

Meanwhile, mix together the flour and oatmeal then cube the butter and add to this mixture. Rub the butter into the flour and oatmeal mix with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the brown sugar then sprinkle the crumble mix evenly over the top of the fruit.

Tamp down slightly with your palm then place in an oven pre-heated to 200°C and bake for about 25 minutes, or until the fruit is bubbling and the top of the crumble is brown and crunchy. Serve hot with ice cream, cream or custard.