Rhubarb and almond crumbles
Serves 4 1 bunch (700g) rhubarb, trimmed and washed ¼ cup cold water ½ cup raw sugar 50g butter 1 cup flour ¼ cup raw sugar ½ cup sliced almonds Cream to serve 1. Cut rhubarb
- Cut rhubarb into 2cm lengths and place in a saucepan with measured water. Cover pan and cook rhubarb over a low heat for 5 to 8 minutes, until softened. Stir in sugar and simmer for 2 to 3 minutes more. Divide rhubarb between four individual ovenproof bowls or coffee cups. Heat oven to 180 degC.
- In a bowl, rub butter into flour until crumbly. Stir in sugar and almonds. Sprinkle crumble mix over rhubarb. Bake for 20 minutes or until crumble is golden brown.
- Serve hot and offer runny or whipped cream on the side.
Tip: Coffee cups are ovenproof and are a fun way to serve these individual crumbles. Alternatively, make one large crumble in a 1.5 litre capacity ceramic oven dish.