A deliciously sweet recipe for baked rhubarb and oats with fresh squeezed orange and rich and malty Mascobado brown sugar. An easy and quick dessert. Vanilla ice cream pairs perfectly with it.
Course
Dessert
Category
Baking
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings4
AutorElle
Ingredients
400grhubarb,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
1cupfine-cut oats(100 g)
5tablespoonscream
6tablespoonssoft brown sugar(I recommend GEPA organic raw cane sugar Mascobado)
Method
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!