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Rhubarb crumble crumpets recipe
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This Mother’s Day, treat mum to an indulgent breakfast or brunch inspired by a classic British pud. These rhubarb crumble crumpets are topped with orange and honey roasted rhubarb, a nutty oat crumble and a dollop of creamy yogurt for the ultimate treat to start the day. See method
Ingredients
- 400g rhubarb, trimmed
- 1 orange, zested and juiced
- 60g clear honey
- 8 crumpets
- 160g Greek yogurt, to serve
For the crumble
- 50g plain flour
- 25g soft light brown sugar
- 50g unsalted butter, chilled and diced
- 25g blanched almonds, roughly chopped
- 25g jumbo oats
Each serving contains
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Energy
2295kj
545kcal
27%
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Fat
20g
28%
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Saturates
9g
47%
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Sugars
26g
29%
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Salt
1.1g
19%
of the reference intake
Carbohydrate 81.5g
Protein 12.4g
Fibre 6g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Cut the rhubarb into 5cm lengths and spread in a single layer in a shallow roasting tin. Mix together the orange zest, juice and honey and pour over the rhubarb. Cover the tin tightly with foil and set aside.
- For the crumble topping, place the flour, sugar and a pinch of salt into a bowl. Add the butter and rub together with your fingertips until the mixture resembles coarse breadcrumbs. Add the chopped almonds and oats and mix to combine. Spread evenly on a tray lined with baking paper.
- Bake both the rhubarb and crumble topping in the oven for 12-15 mins until the rhubarb is completely tender but still holding its shape and the crumble is golden.
- Grill or toast the crumpets (it might be easier to do this under the grill) and place 2 crumpets onto each plate. Spoon the rhubarb pieces and some of the syrup onto each crumpet, add a generous spoonful of yogurt and sprinkle with the crumble. Finish with a final drizzle of rhubarb syrup.
See more Mother’s Day breakfast recipes