You will need:
Rhubarb (you can add any other fruit that takes your fancy!)
Sugar to taste or half the weight of fruit
2oz Porridge oats
Pinch of salt
4oz Demerara sugar
Firstly remove skin from the rhubarb (optional) and place in a bowl with the sugar. Add a tablespoon of water and soak for as long as you have, overnight is ideal. This extracts the juices from the rhubarb and produces a tastier fruit sauce. Once soaked cook your fruit gently in a pan until the fruit has softened and place it in your oven dish. *Note; If, you have soaked the fruit overnight the liquid will have at least doubled and you do not need to add further water. If you didn’t soak the fruit for long enough add a few more tablespoons of water before gently cooking in a pan.
For the crumble put the flour, oats, salt and butter into a bowl and work together with your hands until the mixture resembles breadcrumbs. Stir in the Demerara sugar and sprinkle your mixture over the fruit.
Bake for 15mins at 3750F/gas mark 5 and then reduce temperature to 3500F/gas mark 4 and bake for a further 35/40mins or until the top is lightly browned.
Serve with cream or custard and enjoy!!