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


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.

If using apples and blackberries, thinly slice the apples and wash the blackberries.

Roll out the pastry on a floured surface to approx 20 x 30cm, then cut into quarters and place on the sheet.

Rub together the remaining flour, sugar, butter and oats to make a rough crumble mixture.

Divide the rhubarb between the pastry quarters, or space out the apple slices and blackberries, 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.

If cooking on the clay oven, wait for the temperature to drop slightly before cooking.