Rhubarb crumble

Rhubarb is one of the first fruits to show up in spring. Its tangy, delicious and reminds me of my mum! She would make delicious rhubarb tarts with custard.

When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it’s made by someone who makes good pies. I usually manage around one pie crust a decade, so I need alternatives.

So, when the spring’s first rhubarb shows up, I’ll make a delicious rhubarb crumble with my daughter and we serve the family a generous bowl topped with a good dollop of vanilla yoghurt. The recipe below is nearly effortless and as good or better than a pie.

4 cups fresh rhubarb, chopped

1/2 cup monkfruit sugar

1 tsp vanilla extract

1 tbsp cornstarch

For the crumble topping:

1 cup almond flour

1/2 crushed pistachios or your favourite nuts

1/2 cup maple syrup

1/3 cup cold butter

1/2 tsp cinnamon

Pinch of salt

Instructions:

1. Mix rhubarb, sugar, vanilla, and cornstarch in a bowl. Let it sit.

2. Make the crumble topping: Combine flour, nuts, maple, butter, cinnamon, and salt until crumbly.

3. Transfer the rhubarb mix to a greased dish or individual dishes.

4. Sprinkle the crumble on top.

5. Bake at 375°F (190°C) for 35-40 mins until golden.