Coblair Rùbrab / Rhubarb Cobbler

Airson 4 neach

STUTHAN
4 spàinean mòra siucar donn
5 spàinean mòra coirce
3 spàinean mòra bainne
200g rùbrab air a ghearradh na phìosan 1cm
3 spàinean mòra sùgh orains
1 spàin bheag siùcar demeràra

Ro-theasaich an àmhainn gu 180C/350F/gas 4

Ann am bobhla measgaich 1 spàin mhòr dhen t-siùcair, an coirce agus am bainne còmhla le spàin, gus am bi taois thiugh agad.

Cuir an rùbrab, an sùgh orains, agus an còrr dhen t-siùcair ann am bonn soitheach-fuine agus measgaich le spàin.

Sgap am measgachadh coirce air muin seo agus crath an siùcar demeràra thairis air.

Cuir an coblair dhan àmhainn airson 20-25 mionaidean gus am bi an coblair a’ bolgadh agus òr-dhonn air a’ mhullach.

Serves 4

INGREDIENTS
4 tbsp light brown sugar
5 tbsp porridge oats
3 tbsp milk
200g/7oz rhubarb, sliced into 1cm/½in pieces
3 tbsp orange juice
1 tsp demerara sugar

METHOD
Preheat an oven to 180C/350F/gas 4.

Stir one tablespoon of the brown sugar, the oats and milk together in a mixing bowl to form a thick paste.

Put the rhubarb, orange juice and remaining brown sugar into the bottom of a baking dish and stir together.

Dollop the oat mixture over the top and sprinkle over the demerara sugar.

Bake the cobbler for 20-25 minutes or until bubbling and golden-brown on top.