Oatmeal crumble with rhubarb
6 servings
20 minutes
Oat crumble with rhubarb is a classic European dessert that combines the tart-sweet notes of rhubarb with the crunchy texture of oat topping. Rhubarb, popular in traditional British cuisine, gives the dish a refreshing, slightly tangy flavor that is harmoniously balanced by honey and brown sugar. The oat crumble made from flour, oats, and butter is baked to a golden crust, creating a pleasant contrast between the softness of the filling and the crunchiness of the top layer. This dessert is perfect served warm with a scoop of vanilla ice cream or a dollop of thick cream. Its simplicity and rich flavor make it a wonderful option for cozy home tea times or light dinners.
1
First, prepare rhubarb with honey, add a little water and lemon juice until the mixture is soft enough, but don't overdo it – you don't need a puree.
- Rhubarb: 450 g
- Honey: 60 g
- Water: 4 tablespoons
- Lemon juice: 1 tablespoon
2
Place everything in a deep dish, as the filling should be at the bottom.
3
Then sift the flour, mix all the ingredients to make crumbs.
- Wheat flour: 60 g
- Oat groats: 25 g
- Brown sugar: 60 g
4
Butter or margarine should be warm; pay attention to the fat content, it should not be too fatty.
- Butter: 60 g
5
After mixing all the ingredients for the crumble, evenly distribute it over the rhubarb and bake in a preheated oven at 200 degrees for about 20 minutes, until the crust is crispy and brown.
- Rhubarb: 450 g
- Wheat flour: 60 g
- Oat groats: 25 g
- Brown sugar: 60 g
- Butter: 60 g
