Tangy rhubarb + sweet crumble = heaven
Inspired by https://www.faithfullyglutenfree.com/rhubarb-crisp/
800 g Rhubarb, washed and cut into 2cm slices
150 g sugar
30 g cornstarch
1 tsp cinnamon
Topping
100 g chopped nuts (e.g. almonds, walnuts, pecan, hazelnut)
100 g rolled oats
75 g brown or muscovado sugar
0.50 tsp cinnamon
55 g butter, cold and cut into cubes
1
Preheat oven to 190 degrees. Wash, dry and cut rhubarb.
2
Blend together corn starch, cinnamon and sugar. Toss rhubarb in mixture until evenly coated. Pour into a baking dish
3
Mix together oats, sugar, cinnamon, and nuts. Then cut the cold butter into small cubes and rub into the mixture until you have nice crumbly bits.
4
Bake for 30-35 mins, until bubbly. Take from the oven and let sit for 10 minutes. Serve with Skyr, or another very thick yoghurt-type product. Or ice cream \_(ツ)_/¯