For The Rhubarb
For The Crumble Topping
Start by trimming your rhubarb and chopping it into chunks. Place in a pan with the juice spices and honey and simmer.
Continue to cook on a medium to low heat until rhubarb becomes cooked and softened Add a little more liquid if required.
Next, make your crumble topping. Mix all the dry ingredients in a bowl, at this stage, you could add a few chopped nuts like cashews or pecans or maybe some dried fruit.
Mix this all together thoroughly then add the butter or spread and mix through with your fingertips to get a crumbly bread crumb like consistency.
Preheat your oven to 180•C.
Line a baking tray with parchment paper and spread your crumble mixture out. Bake in the oven until it starts to colour slightly and make sure to mix during baking to cook evenly.
Next, grab a wide glass or ramakin and spoon in a healthy portion of your stewed rhubarb mixture and then top with your toasty crumble.
Serve with custard or your favorite low cal ice cream and enjoy x