thanks to Nicola Galloway
Ingredients
6 sticks rhubarb, cut into pieces
1 tsp cinnamon
1 tablespoons flour
1 tablespoon brown sugar
1 sheet of ready rolled puff pastry cut into quarters
3 T butter
¼ c rolled oats
¼ c sliced almonds
1 tablespoon flour
2 tablespoon brown sugar
Method
Heat oven until 200 C. In a bowl, toss rhubarb with cinnamon 1st measure of flour and sugar.
Line a tray with baking paper, place sheets of pastry on tray.
In a bowl rub together flour, rolled oats, almonds and second measure of flour and sugar to make a crumble.
Divide the rhubarb between pastry quarters, leaving a 1cm rim. Sprinkle with oat mixture, then fold and pinch each corner to keep filling in.
Bake for 20 – 25 minutes.
Serve with your favourite Appleby Farms flavour