• Cooking Time: 30-40 mins
• Servings: 8-10
• Preparation Time: 20-30 mins
• Filling:
• Enough rhubarb stalks to make a decent filling
• Demarara sugar
• Crumble: (adjust to amount of rhubarb)
• 1 lb 1 oz white SR flour
• 6 oz margarine
• 3 oz caster sugar
• cinnamon (optional)
• Demarara sugar (caramelised topping)

1. 1. Cut off rhubarb leaves from stalks and peel off outer layer of stalks
2. 2. Cut stalks into 1 -1 1/2 inch sticks
3. 3. Place in large microwaveable glass bowl
4. 4. Sprinkle on 2 heaped tbsp. of demarara sugar
5. 5. Microwave until hot and all sugar has been dissolved into liquid (test sweetness, if too tart then add more sugar and microwave again)
6. 6. Place in crumble tray/dish and leave to one side (do not cover as steam will condense and remain)
7. 7. Preheat oven to gas mark 4
8. 8. In a food processor/electric mixer, place in flour and butter
9. 9. Mix until flour is coated by the butter
10. 10. Mix in caster sugar and add in 1-2 tsp. of cinnamon if wanted
11. 11. Cover rhubarb layer with crumble mixture and level out
12. 12. Sprinkle on extra demarara sugar for a caramelised top
13. 13. Place in oven for about 30 mins or until cooked and golden brown
14. 14. Remove from oven and leave to cool for at least 5 mins
15. 15. Serve hot with custard or allow to cool to room temperature, cover with cling film and place in fridge (servings can individually be reheated once)

So we grow quite a variety of veg and fruit in our garden, one thing being our rhubarb plant. As it constantly grows, we pick it when there are enough stalks to make something decent. My favourite is Rhubarb crumble... I love a good cinnamon flavoured topping but that is optional.