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


  1. Preheat oven to 180 C.
  2. 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.
  3. Combine flour, cinnamon, sugar, orange zest and oats, then rub the butter into the flour using your fingertips.
  4. 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!