These vibrant crumpets are just the thing for Mother’s Day breakfast in bed.
How long will it take?
What’s the serving size?
What do I need?
200g rhubarb, trimmed
Juice and zest of half an orange
80g Greek yoghurt
25g plain flour
25g brown sugar
Pinch of salt
25g butter, chilled and diced
25g almonds, roughly chopped
How do I make it?
Preheat oven to 190C.
Combine flour, sugar and salt in a small bowl. Add butter and rub with your fingertips until the mixture resembles breadcrumbs. Add chopped almonds and oats and mix to combine. Spread on a lined baking tray. Set aside.
Cut rhubarb into 5 centimetre pieces and place in a roasting pan. Combine orange juice and zest and honey and pour over rhubarb. Cover with foil.
Put both the crumb and the rhubarb trays in the oven for 10-15 minutes. The rhubarb should be soft but still holding its shape.
To serve, toast crumpets and place 2 on each plate. Put some rhubarb on the crumpets, add yoghurt and sprinkle with the almond crumb. Drizzle with the syrup from the rhubarb pan.