• 50 g Scottish porridge oats
  • 50 g golden caster sugar
  • 100 g unsalted butter, diced
  • 75 g plain flour
  • 1 tsp vanilla extract
  • 200 g rhubarb, roughly chopped
  • 500 g hedgerow berries, a mixture of blackberries, blackcurrants etc (or use 500g frozen black forest fruits, defrosted)
  • Finely grated zest and juice of 1 lime
  • 0.5 tsp cinnamon


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4.

  2. 2

    For the crumble topping, mix the oats, caster sugar, butter, flour and vanilla extract together, rubbing the butter between your fingertips until the mixture has a crumbly texture – or you can use a food processor.

  3. 3

    In a bowl, mix the rhubarb and berries together with the lime and cinnamon. Divide into 4 large ramekins (250ml) and sprinkle with the crumble topping.

  4. 4

    Bake in the hot oven for 25-30 minutes until golden brown. Serve with custard or double cream.


Nutritional Details

Each serving provides
  • Energy 1654kj 395kcal 20%
  • Fat 22.2g 32%
  • Saturates 12.5g 63%
  • Sugars 19.7g 22%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 662kj/158kcal

Each serving provides

39.0g carbohydrate 9.5g fibre 5.0g protein

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