Serves 4
This is just the sort of pudding that I like, packed with the flavour of the fruits. The clotted cream we had with it came from Guy’s brother’s dairy, where it is made by hand. The flavour was quite extraordinary.

2-4 sticks fresh organic rhubarb washed
and sliced
1 punnet organic strawberries, hulls
removed, large fruit cut in half
165g plain flour
50g brown sugar
150g rolled oats
75g butter

1 Preheat the oven to 180C/Gas 4. Place the rhubarb in a deep pie dish. Toss the strawberries in 1 tablespoon of the
flour and add to the rhubarb. Sprinkle over half the sugar.
2 Put the oats and butter and remaining sugar and flour in the processor and pulse until the mixture starts to come together.
3 Spread over the fruit mixture and bake in the preheated oven for 35-40 minutes.

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