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Serves 6
Preparation Time: 10mins, Cooking Time: 40mins

Ingredients
900g rhubarb, washed and cubed
175g golden caster sugar
1 tsp ground cinnamon
zest and juice of ½ a lemon, unwaxed if possible
75g plain flour
75g granola
75g porridge oats, medium or jumbo
75g butter, chilled and cubed
75g caster sugar
1 tub of Crozier sheep’s yoghurt

Method
Preheat the oven to 200C / Gas 7

1. Put the rhubarb into a fairly large heavy bottomed pot with half the sugar, half the cinnamon and all the lemon zest and juice.
2. Gently cook for 10 mins or until the rhubarb is just tender.
3. While the rhubarb is cooking, make the crumble by mixing together the flour, granola and porridge oats in a bowl, rubbing in the butter until well mixed through.
4. Stir in the remaining sugar and cinnamon and set aside until the rhubarb is ready.
5. Using an ovenproof dish or ramekins, evenly spoon in the cooked rhubarb.
6. Sprinkle the crumble mixture on top and bake in the oven for 15 to 20 mins until the crumble is golden and the rhubarb bubbling slightly.  Serve with a spoonful of yoghurt, ice cream or whipped cream.  Delicious. 

 

March Food Trivia Winner - Congratulations to Letitia Pollard one of many whose correct answer was Tarragon as the herb used in  Béarnaise Sauce.

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