Oh I love rhubarb!
If the oven is on for a roast I like to pop a crumble in to make the most of the heat.
The crumble topping can be made and frozen for a future speedy pudding so I normally make double and freeze half for another day.
Serves 6.
Ingredients
800g rhubarb, cut into 1cm pieces
2 tablespoons caster sugar
200g gluten free plain flour
100g butter, diced
60g sugar
Method
Preheat the oven to 190 degrees Centigrade.
Grease your baking dish and fill with the rhubarb.
Sprinkle over the 2 tablespoons of caster sugar.
In a large bowl, rub the butter into the flour until it resembles breadcrumbs, add the sugar and stir through.
Spoon the crumble topping over the rhubarb.
Pop in the oven and bake for 30-40 mins until the crumble is golden and the rhubarb juices are bubbling.
Cooking Up The Pantry 