1 bunch rhubarb, washed and cut into 4 cm pieces
1/4 cup honey
Zest and juice of 2 oranges plus extra juice if needed
1/2 cup plain flour or coconut flour
1 tspn ground cinnamon
1/3 cup brown sugar or coconut sugar
100g organic rolled oats
A handful of slivered almonds
140g chilled unsalted butter chopped
To serve double cream or greek yoghurt
- Preheat oven to 180 C.
- Spread rhubarb in a baking dish, sprinkle honey and orange juice and bake for 20 minutes or until tender, then set rhubarb and pan juices aside. Add a little extra orange juice if there are no juices left in the pan.
- Combine flour, cinnamon, sugar, orange zest and oats, then rub the butter into the flour using your fingertips.
- Place cooked rhubarb and pan juices in a buttered 1 litre ovenproof dish, sprinkle with crumble and slivered almonds, then bake for 15 minutes or until golden.
Serve with cream or greek yoghurt and enjoy!