What you’ll need
⅔ cup brown sugar
200g butter, softened
⅛ cup The Healthy Baker Plain Flour
60g hazelnut or almond meal
pinch salt
¼ teaspoon ground cinnamon
½ cup rolled oats
½ cup hazelnuts or almonds, roasted and roughly chopped
For the rhubarb
4 cups rhubarb, trimmed and sliced into 2/3cm pieces
6 tablespoon caster sugar
3 tablespoon cinnamon
2 oranges, juiced
Mix the sugar, butter, flour, almond or hazelnut meal, salt and cinnamon together with your fingers, working the ingredients into a fine sand-like mixture.
Stir through the oats and hazelnuts and keep in the fridge or freezer until ready to bake the crumble.
Place the rhubarb, sugar, cinnamon and orange juice in a medium-sized saucepan over medium heat.
Bring to a simmer then reduce heat to low and cook, stirring often, for 10 minutes.
Preheat oven to 180°C.
Pour 3 cups of stewed rhubarb into a deep baking dish (about 3-4 cup capacity) and cover with a 2cm thick layer of crumble mixture.
Bake for 30 minutes or until the crumble is golden. Serve with ice cream and/or vanilla custard.
