This comforting rhubarb recipe makes a nice change from cumble. Serve with vanilla ice cream or custard.
Stir one tablespoon of the brown sugar, the oats and milk together in a mixing bowl to form a thick paste.
Put the rhubarb, orange juice and remaining brown sugar into the bottom of a baking dish and stir together.
Dollop the oat mixture over the top and sprinkle over the demerara sugar.
Bake the cobbler for 20-25 minutes or until bubbling and golden-brown on top.
