In a food processor or bowl place 40g flour, 40g ground almonds, 40g oatmeal, a little sea salt, 90g cubed cold butter, and mix till it starts to crumble. Add 6tbs brown sugar, 1tsp cinnamon and 1tsp vanilla.

Fill a small ovenproof dish with 2cm pieces of rhubarb (3 cups). Sprinkle on 2 tsp flour and 1 tbs sugar. This will sweeten the rhubarb slightly and ensure any excess liquid released in cooking is absorbed. Sprinkle some of the crumble topping evenly on top of the rhubarb  (if you have any leftover then pop it in the freezer to be used another time). Place in a 175c oven for 30 minutes, or till the top is golden and the filling starts to bubble.

Best served warm with a side of either thick double cream, custard or ice cream.

Serves 2. 

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