Rhubarb & Granola Crumb Pudding

Comfort food that your granny would have made you, with a contemporary twist.

Let’s Cook



  • 500g young rhubarb stems

  • Light sugar syrup:

  • 5 tbspn caster sugar

  • 150 ml water.

  • 300g Jumbo oats

  • 2 tbspn light vegetable oil

  • 150ml Runny honey or Maple syrup

  • 1 tspn vanilla Extract

  • 75g Pecan nuts- lightly chopped

  • 75g whole almonds-skin on a lightly chopped

  • 50g whole Hazelnuts- skin removed and lightly chopped

  • 50g Pumpkin Seeds

  • 1 tspn Sea salt

Let’s Cook

Wash and trim the rhubarb to 8cm batons, if very thick cut them in half horizontally. Mix the water and sugar together and put into a spray bottle or in a jug.

Place the cooking tray onto the fire pit and allow to heat up. We don’t want it too hot or the rhubarb will burn.

Lay the rhubarb onto the tray and spray or pour a little of the sugar syrup over the batons of fruit, turn the fruit regularly and spray as it cooks - this will help with the cooking process and also sweeten the fruit.

Meanwhile In a large bowl put all the granola ingredients together and mix well, coating all the oats and nuts with the oil and honey.

Brush a little oil on the tray then spread the granola out quite thinly and allow to toast for a couple of minutes before turning over.

Keep turning the granola to toast evenly on all sides, being careful that the nuts do not burn. When everything is evenly toasted remove from the cooking tray and put onto a cool tin tray and allow to cool completely before serving.

When the rhubarb is tender (test it with a knife) remove from the heat into a serving bowl and pour a little of the sugar water over the fruit.

Sprinkle the granola over the rhubarb and add a dollop of crème fraîche. Enjoy!


You can use the toasted granola as a breakfast cereal with Natural yoghurt, or keep it in a jar in the fridge as a healthy handy snack.

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