Recipe: Rhubarb crumble
Michael O’Connor, from The Barking Dog in Belfast, has teamed up with Flahavan’s to make sure you’ll really enjoy getting yours!
What you'll need
1 cinnamon stick
for the Topping
150g plain flour
80g Demerara sugar
80g soft butter
80g Flahavan’s Irish Porridge Oats/Flahavan’s Irish Organic Porridge Oats
Peel the rhubarb and dice into 3cm chunks. In a heavy-based pan, heat the butter on a medium-high heat until it foams. Add the rhubarb, sugar and cinnamon. Sweat this off for one to two minutes and allow to cool.
To make the topping, rub the flour, sugar and butter together until crumbly. Mix in the Flahavan’s oats. Spread onto a baking tray and place in a preheated oven at 180°C/gas 4/350°F for 15 minutes, mixing every five minutes to ensure it cooks evenly.
Place the rhubarb mix into individual ramekin dishes or a large pie dish. Cover with crumble topping and bake for 12-15 minutes at 180°C/gas 4/350°F until crunchy. Serve warm with vanilla ice cream or clotted cream.