25mins 6 Easy Ingredients For the filling 900g rhubarb, topped and tailed 50g butter 50g – 75g sugar 1 orange, juice and zest 1 lemon, juice only For the topping 100g butter, diced and cold 150g plain flour 50g oatflakes 80g soft brown sugar Method Wash the rhubarb and then slice into neat chunks. Place the rhubarb chunks into a large saucepan with the butter, sugar, lemon and orange zest and cook very gently on a low heat until the rhubarb just ‘falls’ (approx 10 minutes). (Alternatively cook in a large overproof bowl in a microwave). Taste for sweetness – adding a little bit more sugar to taste if required. For the topping, place the flour into a large bowl. Add the diced cold butter and rub the mixture together until it resembles breadcrumbs. Fold in the oatflakes and sugar. Divide the rhubarb mixture between 6 greased ovenproof dishes. Sprinkle the crumble mixture on top of the rhubarb. Bake for approximately 10-15 minutes until golden brown and bubbling at Gas Mark 5 / 190 fan oven. About The AuthorTim Bilton Tim Bilton is the chef proprietor of the Spiced Pear at Hepworth and a former contestant on the Great British Menu. He is a champion of local, seasonal food and grows much of what is served on the menu in a field adjacent to the restaurant. Let us know what you think comments