Those of you who know me well, will know I have a soft spot for crumble. Both apple and rhubarb. Although rhubarb is really in season from the Spring, it is now available early due to it being grown in greenhouses.
Although it is not especially rich in essential nutrients, it is rich in antioxidants and the stalks are a good source of fibre.
800g rhubarb, trimmed and chopped
175g butter, chilled
275g coconut sugar
- Place the rhubarb in a pan with a couple of spoons of sugar and a dash of water, simmer gently until soft
- Mix together the oats and butter until a crumble forms.
- Add the remainder of the sugar to the crumble.
- Put the rhubarb in an oven proof dish, top with the crumble and bake for approx 45 mins at 180c