One bite, and like Kristina and her dad, you’ll be forever in love with rhubarb.

Words: Kristina Jensen

Time: 45 minutes
Makes: 20 pieces

This crumble slice is the perfect way to use stewed rhubarb. I use Dad’s recipe, but the texture can vary, and you need it to be thick. If there’s too much liquid, drain it through a sieve over a bowl. You can reduce the liquid to make a thick, gooey sauce for ice cream, or add a dash to a glass of gin.

INGREDIENTS

Crumble:
2 cups quick rolled oats
1 cup almond flour
½ cup all-purpose flour
¾ cup brown sugar
200g melted butter
¼ tsp salt

Filling:
3 cups stewed rhubarb
zest and juice (approx. 3 tbsp) of 1 lemon
2 tsp powdered ginger

METHOD

Pre-heat the oven to 180°C.

Mix all the crumble ingredients together to form a crumbly mix. Press half into a greased sponge roll tin (20cm x 30cm).

Stir the rhubarb, lemon zest and juice, and ginger together, then carefully spread over the base. Sprinkle the remaining crumble evenly over the rhubarb and gently press down.

Bake for 25-30 minutes, until nicely browned on top. Cut into squares while still hot and leave to cool in the tin.

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