For the rhubarb filling

  • 600g rhubarb, cut into 3cm pieces
  • 150g caster sugar
  • 3 balls stem ginger, finely diced, plus 1½ tbsp of the stem ginger syrup
  • 1½ tbsp cornflour

For the crumble topping

  • 200g rolled oats
  • 100g wholemeal flour
  • 150g unsalted butter, cut into small cubes
  • 50g caster sugar
  • 50g demerara sugar


  1. 1

    Preheat the oven to 200°C/gas mark 4. Mix the rhubarb with the caster sugar, stem ginger, syrup and cornflour and lay in the base of a 2-litre baking dish. 

  2. 2

    Place the oats, flour and butter in a bowl and rub together with your fingers until the butter is evenly distributed. Stir through the sugars, then sprinkle over the rhubarb and bake for 40-45 minutes, until golden brown on top and bubbling.

Nutritional Details

Each serving provides
  • Energy 2441kj 583kcal 29%
  • Fat 23.5g 34%
  • Saturates 12.7g 64%
  • Sugars 50.1g 56%
  • Salt 0.02g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1189kj/284kcal

Each serving provides

83.1g carbohydrate 6.4g fibre 6.5g protein

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