To serve 2 – 3
500g Rhubarb trimmed and washed
1 Tablespoon Nielson-Massey Vanilla Essence
4 Tablespoons Demerara Sugar
Chop the Rhubarb and toss it in the vanilla essence and sugar. Place into a greased dish (size approximately 24cm x 18cm x 7cm)
150g chilled Butter
100g Ground Almonds
100g GLUTEN FREE Oats
100g Demerara Sugar
Cube the chilled butter and place in a food processor or Thermomix bowl. Add the ground almonds and oats, and blitz until it resembles coarse breadcrumbs, then stir in the sugar. Pour over the rhubarb and pat in down gently, you don’t want it too squashed down. If you have been over zealous with the patting in, run a fork over the top to ruffle the mixture a bit.
Bake for 20 -25 minutes on 180C, until you see oozing rhubarb juice and melted sugar around the edges, lots of bubbling deliciousness in the middle and a crunchy buttery topping. Serve with double cream, or better still, homemade Vanilla and Crystallised Ginger Ice – Cream.