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
- 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.
- 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.
- 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.
- Enjoy on its own or with a creamy side. I like mine with ice cream so had some home made ‘nice’ cream!