This crumble mix is full of taste and texture with added nuts and seeds, and is lighter on bad fats and sugars than a traditional one. Instead of butter it only contains mild olive oil and the added sugar is Demerara.
It’s a great way to enjoy the current season’s rhubarb: if you’ve got some in the garden, enjoy it! The rhubarb that my parents brought me recently is growing well but not quite ready to harvest, so for now I am still buying mine. I used 400g of rhubarb because that was the amount I happened to have: you could increase the quantity of fruit and use a deeper dish, or reduce the amount of crumble if you want more of a topping than a crumble.
I always add the sugar by eye (it usually works!) but I have looked up the amount of sugar suggested for rhubarb and it is half the weight of sugar to weight of rhubarb. I’m positive I don’t use that much but add enough for your taste, bearing in mind that the sugar in the crumble will add sweetness.
Demerara sugar to taste
85g plain flour
50g Demerara sugar
25g flaked almonds
25g mixed seeds
40g mild olive oil
Add the sugar to the rhubarb and partially cook. I put mine in the microwave, covered, but with little or no added water, for 3-4 minutes. You could also stew it in a little water and transfer to an oven proof dish.
Set the oven to 180ºC.
Put the flour, oats, sugar, flaked almonds and mixed seeds into a bowl and mix well
Add the olive oil and mix until well combined.
Pour the flour mixture over the top of the rhubarb and spread evenly. Do not press down.
Put into the oven and bake for around 25-30 minutes or until well browned and the fruit is soft.
Best served warm either on its own or with cream, ice cream or custard.