• 5 sticks rhubarb, cut into 3 cm pieces
  • 1 tsp cinnamon
  • 4 tbsp plain flour, plus extra for dusting
  • 5 tbsp soft brown sugar
  • 250 g puff pastry
  • 3 tbsp unsalted butter
  • 50g rolled oats

Preheat oven to 200 C
In a bowl, toss the rhubarb with cinnamon, 1 tbsp flour and 3 tbsp sugar.
Line a baking sheet with a piece of baking parchment.
Roll out the puff pastry on a floured surface to approx. 20 x 30cm, then cut into quarters and place on the baking sheet.
separately, rub together the remaining flour, sugar, butter and oats to make a rough crumble mixture.
Divide the rhubarb mixture between the pastry quarters, leaving a 1cm rim on each side.
Sprinkle the oat mixture over, then fold and pinch each corner to keep the filling in.
Bake for 20-25 minutes, then serve warm, best with a scoop of vanilla ice cream

Source: BBC Good Food