• 25mins
  • 6
  • Easy


  • 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


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 Author

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.

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