Rhubarb and oat
500 g rhubarb
1 dl light syrup
1 dl light muscovado sugar
Crumb batter
2 dl of oatmeal
1 bag (80 g) of crushed hazelnuts
1 dl wheat flour
1 dl light muscovado sugar
150 g butter or margarine cut into cubes
For the topping
a few strawberries, sliced
Peel the rhubarb and cut into cubes. Put the rhubarb cubes, syrup and sugar into a saucepan. Heat up the mixture at a mild temperature to cook and soften the rhubarb. Remove the saucepan from the heat. Mix the crumb batter ingredients using a food processor. The batter forms large lumps. Distribute the rhubarb mixture into oven-proof portion bowls and sprinkle the crumb batter over them. Cook at +200°C until the batter has some colour.
Serve the pies fairly cool, decorate with a few strawberries
(sliced) if you like and serve with vanilla ice cream.