Rhubarb and Custard Oatcakes

Ingredients - Will make 6 oatcakes and approx 4 pudding jars

• 750g rhubarb , trimmed and chopped
• 1 large orange, juice and zest
• 100g caster sugar
• 2 pieces stem ginger, finely chopped
• 1 large tub of fresh custard
• 1 packet Stockan's Thick Oatcakes
• 1 x bar of fudge

Method

• Place the chopped rhubarb in a medium-sized saucepan with the orange juice and zest, 100g caster sugar, 2 tablespoons of water and the ginger. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked, but still holds its shape. Serve the rhubarb (warm or cold) topped with a large dollop of custard and the crumbled fudge. For the pudding jars, crumble our Thick Oatcakes as desired and layer the toppings...enjoy!