- 5-6 cups of fresh rhubarb
- 1/2 cup water
- 1 t cinnamon
- 1t ginger
- 1/2 cup raw honey
- 3/4 cup wholemeal flour (pref organic)
- 40gms grated butter
- 1/4 cup rolled oats
- Fresh cream
In a saucepan place rhubarb, cinnamon, ginger, honey and water and simmer for about 45 minutes or until cooked making sure to stir from time to time.
Place flour and oats into a bowl then rub in butter.
Place cooked rhubarb into a dish or individual dishes, place crumble on top and bake in an moderate oven for about 15-20 minutes and serve with cream.
Note: It is handy to stew large quantites of rhubarb and freeze into smaller lots.
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