Rhubarb crumble with oat flakes

Ingredients for 6 servings:

• 1 kg rhubarb
• 4 tbsp orange juice
• 1 packet of vanilla sugar
• some sugar, maybe
• 1 tbsp pudding powder (vanilla flavor)
• 175 g brown sugar
• 100 g flour
• 75 g oat flakes
• ½ tsp cinnamon powder
• 1 pinch of salt
• 125 g butter, soft

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

original English rhubarb crumble

Trim the rhubarb and cut into 1 cm long pieces. Sauté in a saucepan with the juice, vanilla sugar, and additional sugar if desired, for 3 minutes, then let it drain slightly. Dust with custard powder and spread on the bottom of an ovenproof dish. For the crumble, mix the brown sugar, flour, oats, and cinnamon in a bowl. Knead in enough butter to form crumbles of varying sizes, then crumble them onto the rhubarb. Bake at 180°C (top/bottom heat) for 30 minutes until golden brown and crispy. Delicious lukewarm, or if you can’t wait, hot too. Tip: You can also replace some of the rhubarb with other fruit; it’s delicious in combination with raspberries (350 g frozen raspberries). Serve on its own, with whipped cream, or with ice cream.