Ingredients

500g rhubarb, sliced into  finger chunks

3 tbsp date syrup

140g of home made muesli ( oats, dried bananas and raisins)

140g of wholegrain spelt flour or almond flour

50g flaxeed( optional)

100g butter of your choice or 3 tbsp heated coconut oil

Method

1. Place the rhubarb, date syrup and a splash of water in a pan, mixing well to ensure the syrup melts into the water.  Cover and cook on a low heat for 15 minutes, checking regularly that it is soft. You may want to add more syrup according to your taste.
2. Preheat oven to 200C/gas 6. In a separate dish, mix the muesli, flour and flaxseed and then add the butter, mixing the ingredients ith your hands until it becomes crumbly.
3. Pour the rhubarb in a medium sized baking dish and scatter the crumble over it. place in the oven for about 30 minutes or until brown on top.
4. Enjoy on its own or with a creamy side. I like mine with ice cream so had some home made ‘nice’ cream!