Rhubarb ‘Crumble’

Rhubarb is in season right now and a super family friendly pud can be made to get over the January wintery blues.

Serves 4

Ingredients

Filling

• 400g British rhubarb, trimed ino thumb lengths
• 1 satsuma or clementine, zested and segmented
• 1/4 – 1/2 teaspoon ground ginger
• 1 teaspoon arrowroot
• 1 – 2 tablespoon Xylitol to sweeten

Topping

• 300g ground almonds
• 2 tablespoons rolled oats
• 1 teaspoon cinnamon
• freshly grated nutmeg
• 60g melted butter
• 2 generous tablespoons runny honey
• 1 dessert spoon Xylitol

Method

1. Preheat oven to 350F, gas 4, fan 180C.
2. Place all filling ingredients in a pie dish and make sure they are all mixed through.
3. Combine all the topping ingredients and sprinkle over the fruit to cover and press down lightly, cover with foil.
4. Place in the oven for about 40 minutes.
5. Remove foil for the final 10 minutes to allow the topping to brown.