Roux

Ingredients

• 175g (1 3/4 cup) unsalted butter
• 180g (1 1/2 cups) plain flour (or a mixture of plain and wholemeal, wheat or spelt flours)
• 125g (just short of 3/4 cup) soft brown sugar
• 150g (1 1/2 cups) jumbo porridge oats (not instant cook oats)
• 50g (1/2 cup) sliced almonds (optional)
• 1 tsp ground cinnamon
• pinch salt
• 1 large egg at room temp
• 150g (3/4 cup) caster (granulated) sugar
• 30g (2 tbsp) plain flour
• pinch of salt
• 1 tsp vanilla extract
• zest of an unwaxed lemon (or orange when using forced rhubarb in autumn/winter)
• 400g – approx 5 long stems (3 cups) sliced rhubarb (1cm, 1/4inch thick)