Ingredients
- 400 g rhubarb, trimmed and cut it into 1–2cm pieces (about 5-6 stalks)
- finely grated zest of 1 organic orange, plus freshly squeezed juice of half the orange
- 1 cup fine-cut oats (100 g)
- 5 tablespoons cream
- 6 tablespoons soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado)
Instructions
- Preheat the oven to 375°F / 180°C.
- In a medium bowl, mix the rhubarb with 4 tablespoons sugar, the orange zest and juice of half the orange. Transfer the mixture to a medium-sized (ca. 28 x 22 cm) ovenproof dish. Spread evenly.
- In a small bowl, mix the oats with the remaining sugar, add the cream and mix until combined. Drop spoonfuls of the topping over the rhubarb.
- Bake for 30 minutes until the top is brown and rhubarb is tender. Serve and enjoy!