Rhubarb Cobbler

This is a Rose Elliot crumble recipe, however it doesn't have the same consistency as crumble, and is much more like a cobbler.

Crumbles are far from an exact science, they aren't like cakes where measurements are crucial (as they don't have eggs) and can be changed according to taste. Try adding rolled oats to your topping, or mix some cooking apples (chopped into small pieces), with the simmering rhubarb.

Ingredients

350g rhubarb, sweetened to taste

85g ground almonds

25g butter

pinch of cinnamon

Method

(1) Chop your rhubarb into small pieces and add to a pan with about 1 cup of water. Simmer over a low heat until it has cooked to a mush. Sweeten to taste with sugar (if you can) or your chosen sweetener e.g. Stevia or Xylitol.

(2) Meanwhile, rub the butter into the ground almonds until it resembles bread crumbs - this doesn't make the same consistency as a normal flour/butter crumble, it will be more moist and harder to rub in. Sweeten to taste (see above) and sprinkle over the cinnamon. Give it a stir.

(3) Spoon the rhubarb into a shallow ovenproof dish, you will probably have some leftover - reserve this to have with granola or yoghurt. 

(4) Dollop teaspoons of the topping of the rhubarb trying to cover as much as possible. Put under a hot grill for about 10 minutes (depends on your grill), the topping should have crisped up and be brown, and the rhubarb should be hot.

To serve

Serve straight away with cream or custard. It can also be kept in the fridge for a few days and re-heated. It serves about 4 in total.