ingredients
serves 6
1 1/4 pound rhubarb, trimmed and cut into short lengths
1/2 cup stoned dates, chopped
Finely grated rind of 1 orange
2 tablespoons soft brown sugar
for the topping:
1/2 cup rolled oats
3/8 cup whole wheat flour
2 level tablespoons soft brown sugar
4 tablespoons corn oil
method
OVEN: Preheat to 190°C (375°F)
1. To prepare the filling, mix the rhubarb with the dates, orange rind and sugar, and leave to stand for 1 hour.
2. Stir the rhubarb mixture and turn it into a deep oval ovenproof dish 9 inch long.
3. To make the topping, mix the oats, flour and sugar in a bowl, then stir in the oil with a fork until the oats arc completely coated.
4. Spoon the oat mixture over the fruit and spread to the edges, pressing it down lightly. Stand the dish on a baking tray and bake in the heated oven for about 35 minutes, or until the rhubarb is tender and the crumble is crisp and golden brown on top.
