Rhubarb Crumble

Method:

Place the rhubarb and sugar in a saucepan with the water. Cook over a medium heat until the rhubarb begins to soften.

Rub the margarine and flour together until the mixture resembles fine breadcrumbs. Gently stir in the oats, sugar, almonds and cinnamon.

Place the rhubarb in an oven proof dish and top with the crumble mixture. Bake at 190 degrees Celsius for 25 minutes.

Ingredients:

675g rhubarb, washed and chopped
50g soft brown sugar
2 Tbsp water
125g margarine, chilled
125g plain flour
75g rolled oats
125g soft brown sugar
25g ground almonds
1 tsp ground cinnamon

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