Puddings
Rhubarb Crumble
(Serves 2 hungry people or 3 less hungry people)
Pre heat oven to Gas Mark 6 /200°c / 400°f
1 medium ovenproof dish
Ingredients
Filling
½ lb rhubarb (240 g)
For crumble mixture
4 oz wheat/gluten free flour (120 g)
2 oz dairy free spread (60 g)
1 tablespoon granulated sugar
Method
Chop the rhubarb into chunks and place into a saucepan with a very small amount of water and sugar. Gently bring to the boil and then simmer until soft, you must watch the rhubarb as it can fall very quickly – you don’t want it to be mushy.
Place the rhubarb into your dish and sprinkle a little sugar over the top.
Then place the flour, spread and sugar into a large bowl and gently rub ingredients together with your fingers, until the mixture crumbles and until there are no lumps of spread left.
Gently spread the crumble over the top of the rhubarb until the fruit is thoroughly covered.
Place on top shelf of oven and bake for 20 minutes or until golden.