Scottish Recipes: Rhubarb Oatmeal Crumble

Using the traditional ingredient of oatmeal gives this crumble a lovely crisp, nutty top. And of course, if you don't like rhubarb, you can use fruits such as apple, black currants or gooseberries instead. The quantities below will make a crumble sufficient for 4 people.

Recipe Ingredients: Rhubarb:

1 pound (450g) rhubarb or other fruit
2 oz (60g or a generous one third of a US cup) sugar
3 or 4 tablespoons of water
A squeeze of lemon

Recipe Ingredients: Crumble:

2 oz (60g or ½ US cup) flour
1 oz (25g or ¼ US cup) coarse oatmeal (the fresher the better)
2 oz (60g or a generous one third of a US cup) brown sugar
2 oz (60g or ½ US stick) butter or margarine

Preparation Method:

Cook the fruit with the sugar, water and lemon juice until it is soft but not mushy. Place in a deep pie dish. Mix togeter the ingredients for the crumble in the order given above. Warm the butter or margarine until it is soft (but not oily) before adding in. Once the crumble has been well mixed, sprinkle evenly over the fruit. Bake in a pre-heated oven at 400F/200C/gas mark 6 for 20 minutes in the hottest part of the oven (near the top) or until the crumble is brown and crunchy.

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