Oaty Rhubarb & Port Crumble

Ingredients

• 600 g rhubarb
• 100 g caster sugar
• 3 tbsp port
• 100 g self raising flour
• 85 g unsalted butter (use non dairy margarine to make this vegan)
• 50 g brown sugar
• 40 g porridge oats
• 50 g flaked almonds

Instructions

1. 1

   Cut the rhubarb into thumb length pieces and add to a saucepan along with the port and sugar

2. 2

   Cover and simmer the rhubarb on a low heat for 15 minutes. Taste and add some more sugar if it isn't sweet enough

3. 3

   When the rhubarb is soft, pour it into a medium baking dish

4. 4

   Preheat the oven to 180ºC (fan assisted, 200°C non fan)

5. 5

   Make the topping by adding the flour, butter and oats to a bowl and rubbing the ingredients together with your fingertips until you have a soft crumbly texture

6. 6

   Add the sugar and flaked almonds and mix together with your hands. Scatter the crumble topping over the rhubarb and bake for 30 - 35 minutes until the top is golden brown