Stuffed Peppers
This recipe is so adaptable, feel free to add in extra veg you may have in the fridge!
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40 Minutes
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Serves 1
45 Minutes
Serves 6
What you'll need…
- 400g Rhubarb
- A pinch of ground star anise
- A pinch of ginger
- 150g golden caster sugar
- 150g plain flour
- 150g butter
- 100g porridge oats
- 150g Demerara sugar
- A pinch of cinnamon
- Custard (to serve)
The method
1
Pre heat your oven to 180°C and chop your rhubarb into 3cm long slices.
2
Combine the rhubarb, star anise, ginger and golden caster sugar into a pan and cook gently until soft. Allow to cool and place into an oven proof dish.
3
Make the crumble but rubbing the butter and flour together until you have a breadcrumb like consistency. Then stir in the oats, cinnamon and demerara sugar and sprinkle on top of the rhubarb mixture.
4
Bake for around 20-30 minutes or until golden and slightly crisp. Serve with custard and enjoy!
Recipe inspired by Olive Magazine.
