‘No added sugar’ Rhubarb Crumble

Serves: 4

Preparation time: 5-10 minutes

Cooking time: 30 minutes

500g rhubarb, washed, prepared and cut into 1 inch pieces

2 tbsp Sweet Freedom (Mild or Rich)

1 tsp fresh ginger, grated (or ½ tsp dried), optional

zest of 1 orange

juice of ½ orange

50ml water

For the crumble:

100g porridge oats

60g ground almonds

40g crushed walnuts

zest of 1 lemon

1 tbsp Sweet Freedom (Mild or Rich)

50g butter or 50g of Olive oil based spread for vegans

1. Pre-heat the oven to 180°C / 350°F / Gas 4.

2. Pack the rhubarb into a baking dish, drizzle over the Sweet Freedom, stir in ginger and orange zest and pour over the juice.

3. For the crumble – in a bowl combine the oats, ground almonds, walnuts, lemon zest and Sweet Freedom, use clean hands to add the butter making a crumble with your fingertips. Or if you have a blender, put all the ingredients into it and ‘pulse’ gently to combine without making the oats too fine.

4. Sprinkle the crumble topping over the rhubarb and bake in the oven for up to 30 minutes depending on your oven, checking regularly to make sure the top doesn’t burn.