Perfect
Puddings
Cinnamon Rhubarb Crumble
450g (1lb) rhubarb, sliced
50g (2oz) sugar
1 tsp ground cinnamon
Crumble:
110g (4oz) Hamlyns Scottish Oats & Bran
110g (4oz) plain flour
1 tsp ground cinnamon
110g (4oz) hard margarine
50g (2oz) sugar
Preheat oven to 180ºC/ 350ºF/ gas 4.
Place rhubarb in a shallow ovenproof dish with sugar and cinnamon. To make the crumble topping, rub the margarine into the oats, flour and cinnamon until the mixture resembles breadcrumbs. Stir in the sugar. Spoon over rhubarb and bake for 40 minutes.
