Tart allotment rhubarb softens under a crisp oat crumble. A little ginger warms the fruit, while cornflour helps the juices thicken as it bakes.
Ingredients
- 700g, trimmed and cut into 2cm pieces Rhubarb
- 80g, divided Caster sugar
- 1 tbsp Cornflour
- 1 tbsp Lemon juice
- 150g Plain flour
- 70g Rolled oats
- 60g Demerara sugar
- 100g, cold and cubed Vegan block butter
- 1/2 tsp Ground ginger
Method
- Heat the oven to 190°C (170°C fan). Put the rhubarb in a 20cm x 26cm baking dish. Mix 30g of the caster sugar with the cornflour, sprinkle it over the rhubarb and add the lemon juice. Toss gently.
- Put the flour in a bowl. Rub in the cold vegan butter with your fingertips until the mixture resembles coarse crumbs. Stir in the oats, demerara sugar, ground ginger and the remaining 50g caster sugar.
- Scatter the crumble evenly over the rhubarb without pressing it down. Set the dish on a baking tray to catch any bubbling juices.
- Bake for 35–40 minutes until the topping is golden and the fruit is bubbling at the edges. If the topping browns too quickly, loosely cover it with foil for the final part of cooking.
- Leave to stand for 10 minutes so the fruit juices settle. Serve warm with custard or plant cream.
Allotment tip
Choose firm, brightly coloured stalks and cut them to a similar size so they soften evenly. If your rhubarb is especially thin, begin checking the fruit after 30 minutes.
Ingredient swaps
Use dairy butter for a vegetarian version, or replace the ginger with finely grated orange zest. Check the oats and flour labels if you need to avoid gluten.
Allergens: Wheat (gluten) in the flour; oats may contain gluten through cross-contact. Check packaged ingredients.
Storing leftovers
Cool cooked leftovers promptly, refrigerate within two hours and eat within 48 hours or freeze. If reheating, reheat only once until steaming hot throughout.