oaty rhubarb crumblerating:
Take 3 good sticks of rhubarb, clean, trim, and chop into chunks. I do mine in different sizes so you get a different texture when it’s cooked. Some might say this was accidental, but it’s not. No really.
Put into an ovenproof dish, and add a couple of dessertspoonsfull of elderflower cordial. Or a bit more - I just went sloosh. Sprinkle with some golden granulated sugar - probably the same sort of quantity, but we don’t like stuff too sweet.
In a food processor, put:
150g plain flour
100g porridge oats
100g soft brown sugar
Blitz until it resembles fine breadcrumbs. Keep an eye on it, but don’t worry if it goes a bit lumpy; you can always recrumble it with your fingers.
Spread this over the rhubarb, put in a pre-heated oven at gas 4 / 180C for about 45 minutes. Best eaten warm, ideally (in our view) with good vanilla ice cream.