You know those times when you want to skip the meal and just have dessert?


  • for the fruit:
  • 2 lb rhubarb (leaves trimmed, stalks only, cut into 3/4" pieces)
  • 1 pint pink lady apples (peeled, cored, and cut into ¾" pieces)
  • 1/2 cup sugar
  • 2 tsp flour
  • 1/2 teaspoon of lemon zest (freshly grated)
  • 1/2 teaspoon of orange zest (freshly grated)
  • 1/2 teaspoon of ginger (freshly grated)
  • for the topping:
  • 1/4 cup unsalted butter (melted and cooled)
  • 1/2 cup all purpose flour
  • 1/4 cup rolled easy cook oats
  • 1/3 cup firmly packed light brown sugar
  • 1 1/2 teaspoons cinnamon
  • pinch salt
  • 2/3 cup chopped almonds


  • Pre-heat oven to 175°C.
  • In a medium bowl, combine rhubarb, apple, sugar, ginger, flour, orange and lemon zest.
  • Transfer to a buttered 8-inch baking dish.
  • For topping, combine flour, sugar, cinnamon, almonds, oats, pour in melted butter and toss to combine, spread loosely over the fruit mixture.
  • Bake for 40 minutes until fruit is bubbling and topping is browned.
  • Serve warm with softly whipped cream or vanilla crème anglaise.

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