- Preheat the oven to 180C
- Firstly place the rhubarb in a sauce pan with the lemon and orange juice, cinnamon stick and brown sugar. Heat gently for a few minutes to melt the sugar, being careful that the rhubarb doesn’t stew and lose its shape. Place the rhubarb lengths into a shallow baking dish.
- Meanwhile prepare the crumble mixture . Place the oats, almonds, flour, butter and caster sugar in a food processor and combine quickly on a pulse setting to just combine the ingredients. If not using a food processor, rub the ingredients together until they’re combined.
- Sprinkle the crunchy crumble mixture lightly over the rhubarb and syrup and bake in the oven for around 30 minutes or until golden brown.
- Serve just warm or cold with Kelly’s of Cornwall Clotted Cream & Honeycomb Ice Cream.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
This delicious dessert can be served with custard, cream or ice cream
4-6 long pieces of rhubarb, cleaned and cut into finger lengths. Juice of 1 orange Juice of 1 lemon 2 tbsp whole oats 2 tbsps blanched almonds, roughly chopped 100g brown sugar 50g caster sugar 75g flour 50 g Butter Kelly's of Cornwall Ice cream
Time: 15 mins Serves: 4 Nutrition: n/a