THE ISLAND COOK

RHUBARB WITH MINNEOLA & OATY PECAN TOPPING

A crumble by any other name but without the butter and with hearty, healthy porridge oats plus pecans for a pleasing crunch. To sweeten the rhubarb, I've opted for agave syrup, which has a relatively low GI load for a sugar, although some doubt its 'natural' credential, so use pukka maple syrup or honey if you prefer. You can of course buy elderflower cordial, but it really is worth the effort of making your own from foraged flowers (see www.bbc.co.uk/food/recipes/elderflowercordial_6465).

Serves 6–8

650g washed and trimmed rhubarb, cut into 1–2cm lengths
pared zest (using a zester) and juice of 3 minneolas, satsumas or small oranges
4 tbsp elderflower cordial
3 tbsp good-quality light agave syrup
200g organic porridge (rolled) oats
70g pecan nuts, chopped
50g demerara sugar
1 tsp each mixed spice and ground ginger
1/2 tsp ground cinnamon
pinch of low-sodium salt
about 1/2 x 500g carton vanilla or plain Alpro Soya yogurt

SAM_0067

Preheat the oven to 180°C/fan 160°C/Gas 4. Toss together the prepared rhubarb, zest and juice of 2 of the citrus fruits, the elderflower cordial and agave syrup in a large (13/4-2–litre) baking dish. Bake in the oven for about 10 minutes. Meanwhile, in a bowl, mix together the oats, pecans, sugar, spices and salt. Spoon over the rhubarb in a thick layer, then return to the oven, increasing the oven temperature to 190°C/fan 170°C/Gas 5. Bake for about a further 35 minutes until the rhubarb is tender and bubbling up around the dish edge and the topping is browned. While the rhubarb is baking, stir the remaining citrus zest and however much of the juice you want into the chilled yogurt. Serve with the warm or cold rhubarb 'crumble'.