Rhubarb and Apple Oat Crumble

In spring outdoor rhubarb comes to its peak and is excellent in the simple but sumptuous crumble.

6 portions
Prep: 15 minutes
Cook: 30 minutes


Rhubarb and Apple Filling

  • 500g rhubarb, trimmed and finely chopped (destringed like celery if it is thick)
  • 300g apple, peeled, decored and roughly diced
  • 200g caster sugar
  • 100ml water
  • 1 cinnamon stick

Oat Crumble

  • 250g plain flour
  • 100g brown sugar
  • 100g butter (soft)
  • 1 tsp cinnamon
  • 100g rolled oats

To Serve

  • Vanilla or Lavender Ice-cream (see recipe)
  • or thick cream


  1. Preheat an oven to 200C
  2. Rhubarb and Apple Filling: Place the rhubarb, apple, caster sugar, water and cinnamon stick in a saucepan. Place the saucepan on the stove at a moderate heat and stir the mixture so that all the ingredients are well combined. Leave the mixture to simmer gently for 10 minutes stirring regularly until the rhubarb and apple is soft and tender but still holds it shape. Remove the filling from the stove and take out the cinnamon stick. Spoon the puree into individual or a single pie dish. Set aside while you prepare the crumble.
  3. Oat Crumble: Place all the crumble mixture accept the oats into a food processor and process it briefly so that you have a rough crumb mixture. Transfer the mixture to a bowl and stir in the oats until it is well combined. Scatter the crumble mixture all over the filling.
  4. To Cook: Place the rhubarb crumble or crumbles into the preheated oven and cook it for 30 minutes or 20 minutes for individual ones until the crumble is crisp and golden brown. Remove the crumble from the oven and serve.
  5. To Serve: Serve the individual crumbles or spoon out the crumble into bowls, with a scoop of vanilla or lavender ice-cream or thick cream.