A bunch of rhubarb (about 7 stalks).
Vanilla pod or paste.
Zest of a lemon or lime.
1 cup brown sugar (or you can substitute maple syrup).
1/2 cup flour (I used plain)
1 cup oats.
A teaspoon baking powder.
Heat oven to 180 Celsius.
Cut rhubarb stalks into finger length pieces and peel, core and slice the apples.
Mix together in a bowl (or your pie dish) with half a cup of the brown sugar, the split vanilla pod, lemon zest and a teaspoon of cinnamon.
Cook covered with foil in your pie dish for 25-30 minutes or until soft (or a little longer if you like it caramelised).
While fruit is cooking mix oats, flour, remaining sugar and a teaspoon (or more if you love cinnamon), rub cubed butter through and top the fruit once cooked.
Return to the oven and cook for another 25 minutes or until topping is golden brown.
Serve with cream or ice cream.