• Method

  1. Heat the oven to 190C/170C fan/375F/Gas 5.
  2. Place the rhubarb in a deep pie dish and sprinkle with sugar.
  3. Put the porridge oats and sugar into a bowl.
  4. Melt the syrup and butter together and pour over, add the vanilla essence and mix together.
  5. Sprinkle over the rhubarb.
  6. Bake for 25 to 30 minutes until the topping is golden and the rhubarb is tender.
  7. Serve hot with cream, ice cream or custard.

If you have any left you can enjoy it for breakfast with yoghurt.

 

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Ingredients

  • Fruit layer Topping:-
  • 450g (1lb) rhubarb, cut into chunks
  • 60 - 85g granulated sugar depending on how tart you like the rhubarb
  • Topping
  • 175g (6oz) Hamlyns Scottish Porridge Oats
  • 85g (3oz) soft brown sugar
  • 30g (1oz) golden syrup
  • 85g (3oz) butter
  • 1 teaspoon vanilla essence (optional)

Products Used

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