400g rhubarb, trimmed
1 orange, peeled and juiced
60 grams clear honey
8 crumpets
160 grams Greek yogurt, for serving
for crumble
50 grams plain flour
25 grams soft light brown sugar
50 grams unsalted butter, cooled and chopped
25g blanched almonds, roughly chopped
25 grams Jumbo Oats Preheat the oven on 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 peel, juice and honey and pour over the rhubarb. Cover the tin tightly with foil and set aside.
For the crumble topping, combine the flour, sugar and a pinch of salt in a bowl. Add the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs. Add chopped almonds and oats and mix. Spread evenly on a tray lined with baking paper.
Bake both the rhubarb and crumble topping in the oven for 12-15 minutes until the rhubarb is completely soft but still holds its shape and the crumble is golden.
Grill or toast the crumpets (it may be easier to do this under the grill) and place 2 crumpets on each plate. Top each crumpet with pieces of rhubarb and a drizzle of syrup, add a tablespoon of yogurt and sprinkle with crumble. Finish by adding the final drops of rhubarb syrup.
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