Rhubarb puffs with oaty streusel topping

• 5 sticks rhubarb↗

  cut into 3cm pieces

• cinnamon↗1 tsp tsp
• plain flour↗3 tbsp tbsp

  plus extra for dusting

• soft brown sugar↗5 tbsp tbsp
• ½ a 500g block puff pastry
• unsalted butter↗3 tbsp tbsp
• rolled oats↗50g g

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. In a bowl, toss the rhubarb with cinnamon, 1 tbsp flour and 2 tbsp sugar. Line a baking sheet with a piece of baking parchment. Roll out the pastry on a floured surface to approx 20 x 30cm, then cut into quarters and place on the sheet.

2. 2

   Rub together the remaining flour, sugar, butter and oats to make a rough crumble mixture. Divide the rhubarb between the pastry quarters, leaving a 1cm rim. Sprinkle the oat mixture over, then fold and pinch each corner to keep the filling in. Bake for 20-25 mins, then serve warm.