by Natasha Hone

Created on: February 29, 2008

For the filling:
4 Large stalks rhubarb
25g Fruit sugar (normal sugar will do)

For the crumble:
125g plain flour
50g porridge oats
pinch ground cinnamon
50g butter or low fat spread
15g sugar

Method
1. Set the oven to 180C/160C Fan/Gas 4.

2. Chop the rhubarb. Place in a pan with the sugar and 3 tbsp water. Cook on a low heat until softened, then place in an oven proof dish

3. For the crumble, place the flour, oats, cinnamon and spread in a large mixing bowl and rub together until the mixed ingredients resemble breadcrumbs. Stir in the sugar.

4. Sprinkle the crumble on top of the rhubarb mixture.

5. Bake for 30 minutes or until golden

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