Rhubarb Crumble Slices

DessertServes 8

It’s rhubarb season!  Make the most of this iconic Yorkshire favourite with these Rhubarb Crumble Slices from the team at Yockenthwaite which pairs the famous pink fruit with their award-winning oats and granola to create a seasonal teatime treat. Yokenthwaite’s range of products are available at farm shops and independent retailers throughout the region as well as online through their website www.yockenthwaitefarm.co.uk Recipe via @healthytwists


450g rhubarb stems

40g golden caster sugar

For the base

250g Yockenthwaite Farm Real Oaty Porridge oats

150g butter

100g soft light brown sugar

50g milled flaxseed

2 tbsp (30g) plain flour


150g Yockenthwaite Farm Nutty Spelt Granola

1 tbsp maple syrup

1 tbsp butter



  1. Line a 1lb loaf tin with baking paper.
  2. Slice the rhubarb into 2cm long pieces. Place a frying pan on the hob over a medium heat, add the sliced rhubarb and sprinkle over the golden caster sugar. Gently cook until most of the rhubarb is tender. Remove from heat and set to one side.
  3. Heat the oven to 190°C Fan. To make the base - in a medium saucepan over a low to medium heat add the butter and sugar. Melt until the butter is soft and the sugar has dissolved.
  4. Now add the oats and the milled flaxseed and stir into the butter sugar mix. Then sprinkle over the flour and stir though.
  5. Tip the mixture into the lined loaf tin and very firmly press it down to an even surface. Use the back of a spoon to get into the corners. Place in the centre of the oven and bake for 20 minutes until lightly golden.
  6. Tip the granola into the pan you melted the butter in, then add the maple syrup and butter. As the butter melts stir though the granola.
  7. Once the base has cooked and is lightly golden around the edges use the back of the spoon to carefully press the mix down. Now evenly spoon over the cooked rhubarb. Then tip over the granola until there is an even layer covering the fruit. Return to the oven and bake for 10 minutes until golden on top.
  8. Place on a cooling rack. To serve - here you have 2 options, eat hot as a dessert with ice-cream, custard, cream or yoghurt or leave to cool in the tin, remove from the tin and leave to cool fully before slicing. Store in an airtight container for up to 4 days.