- Heat the oven to 190C/170C fan/375F/Gas 5.
- Place the rhubarb in a deep pie dish and sprinkle with sugar.
- Put the porridge oats and sugar into a bowl.
- Melt the syrup and butter together and pour over, add the vanilla essence and mix together.
- Sprinkle over the rhubarb.
- Bake for 25 to 30 minutes until the topping is golden and the rhubarb is tender.
- Serve hot with cream, ice cream or custard.
If you have any left you can enjoy it for breakfast with yoghurt.