Rhubarb puffs with oaty streusel topping

Ingredients

·         5 sticks rhubarb, cut into 3cm pieces

·         1 tsp cinnamon

·         3 tbsp plain flour, plus extra for dusting

·         5 tbsp soft brown sugar

·         ½ a 500g block puff pastry

·         3 tbsp unsalted butter

·         50g rolled oats

Method

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.    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.