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The ingredients needed to prepare Rhubarb flumble (flapjack+crumble):
- Take For rhubarb
- Prepare 8/10 stick rhubarb
- Provide 50 g sugar
- Get 1 teaspoon vanilla extract
- You need For the topping
- Take 50 g porridge oats
- Get 50 g sugar
- Prepare 50 g butter melted (coconut oil for vegan option)
- Take 30 g desiccated coconut
Instructions to make Rhubarb flumble (flapjack+crumble):
- Start by warming up the oven on 180°C
- Start by cutting the rhubarb into bite-size chunks and put them in a pan with the sugar until the sugar has melted remove from the pan and set aside in a bowl
- For the topping start by melting the butter either on Bain Marie or in the microwave on defrost setting. Add the sugar, the porridge oats and the coconut and mix well
- In an oven proof dish lay down the rhubarb, I like to use a quite small dish so that the rhubarb stacks up quite high and add the topping on top. Put in the oven to cook for approximately 25 to 30 minutes. Serve hot alone or with custard or ice cream or cream.
James Martin's classic rhubarb crumble recipe will take you to comfort food heaven in six short steps and under an hour. This rhubarb crumble recipe has a light porridge oat and butter topping which makes a golden coat over the sweet juicy rhubarb underneath. It's one of our all time rhubarb recipes favourite because it's so versatile. You'll love it as an afternoon treat on rainy. Rhubarb is a crisp, tart vegetable that grows in stalks.
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