Ingredients

Filling

• 900g rhubarb, trimmed and sliced into 2cm lengths
• 150g sugar, or to taste
• A couple of tablespoons of water
• 2 pieces of ginger in syrup, finely chopped or 100g raisins

• 75 g wholemeal plain flour
• 50 g rolled oats
• 75 g demerara sugar
• 50 g flaked almonds or sunflower seeds
• 75 g butter or sunflower margarine, melted

• Heat the oven to 180/350/Gas 4.
• Mix the rhubarb with the other filling ingredients and place in a casserole dish.
• Mix the topping ingredients and pat lightly on top of the filling, sealing the edges so that the rhubarb juice doesn’t bubble up.
• Bake for 30-40 minutes until golden brown.
• Serve with custard, cream or ice cream. (Serves 4).