Rhubarb Crumble

My second recipe is rhubarb crumble. The recipe is straight forward and uses one of the tastiest spring vegetables. Rhubarb is high in vitamin K for building bones and preventing blood clotting. The rhubarb season begins in April and continues all the way through July.

Ingredients

• 450 g rhubarb

• 60 g honey

• 3 or 4 tbs of water

• A squeeze of lemon

Ingredients for the crumble:

• 60 g plain flour

• 25 g oatmeal (porridge oatlets)

• 60 g brown sugar

• 60 g butter

Method

• Cook the fruit with the honey, water and lemon juice until it is soft but not mushy. Place in a deep pie dish.

• Sift the flour, then mix together the ingredients for the crumble in the order given above. Warm the butter or margarine until it is soft (but not oily) before adding in. Once the crumble has been well mixed, sprinkle evenly over the fruit.

• Bake in a pre-heated oven at 1800C / gas mark 6 for 20 minutes in the hottest part of the oven or until the crumble is brown and crunchy.

• Serve with custard or cream.