450 g (1 lb) rhubarb, trimmed and cut in chunks
25 g (1 oz) sugar
45 ml (3 tbsp) water
60 ml (4 tbsp) golden syrup
50 g (2 oz) margarine
50 g (2 oz) porridge oats
50 g (2 oz) cornflakes
finely grated rind of 1 lemon
25 g (1 oz) sugar
45 ml (3 tbsp) water
60 ml (4 tbsp) golden syrup
50 g (2 oz) margarine
50 g (2 oz) porridge oats
50 g (2 oz) cornflakes
finely grated rind of 1 lemon
method
1. Put the rhubarb into an ovenproof dish with the sugar and water.
2. In a pan, gently warm the syrup and margarine. Stir in the porridge oats and cornflakes with the lemon rind.
3. Spoon the mixture over the rhubarb and bake at 190°C (375°F) mark 5 for 30-40 minutes, or until crisp. Cover if necessary. Serve warm.
2. In a pan, gently warm the syrup and margarine. Stir in the porridge oats and cornflakes with the lemon rind.
3. Spoon the mixture over the rhubarb and bake at 190°C (375°F) mark 5 for 30-40 minutes, or until crisp. Cover if necessary. Serve warm.
serving amount
serves 4
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