Rhubarb Crunch

Rhubarb Crunch

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Servings: 4
Calories: 328


  • 1 lb rhubarb trimmed and cut in chunks
  • 1 oz sugar
  • 3 tbsp water
  • 4 tbsp golden syrup
  • 2 oz margarine
  • 2 oz porridge oats
  • 2 oz cornflakes
  • finely grated rind of 1 lemon


  • Put the rhubarb into an ovenproof dish with the sugar and water.
  • In a pan, gently warm the syrup and margarine. Stir in the porridge oats and cornflakes with the lemon rind.
  • 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.
Calories: 328 kcal
Carbohydrates: 51 g
Protein: 4 g
Fat: 13g
Saturated Fat: 3 g
Sodium: 243 mg
Potassium: 408 mg
Fiber: 4 g
Sugar: 27 g
Vitamin A: 876 IU
Vitamin C: 12 mg
Calcium: 111 mg
Iron: 5 mg
Ingredients Fruits, Rhubarb
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