• 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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