Isn’t the weather utterly miserable?? It just cries fire and comfort food, so that’s what we had this evening.
Rhubarb is excellent value at the moment, particularly in the supermarket where ‘every little helps’ this week, it’s 49c a bunch and it’s Irish….win win!
I had been planning to make these lovely rhubarb cakes with it but then thought a crumble would be more comforting on this winters evening, especially when it’s still warm from the oven.
Small bunch Rhubarb
1 Teaspoon Vanilla Extract
2 Tablespoons Coconut Sugar
150g Porridge Oats
100g Ground Almonds
1 Teaspoon Cinnamon
1 Tablespoon Coconut Sugar
- Preheat the oven to 190C. Chop the fruit & add to a saucepan with the vanilla and a splash of water and place over a med-high heat.
- While the fruit softens, prepare the crumble topping. Add the oats, ground almonds and butter to a mixing bowl, work the butter into the oats and almonds with a fork, then mix in the salt, cinnamon & coconut sugar.
- When the fruit is ready, about 10-15 minutes after you’ve put it on, add it to a pie dish.
Sprinkle the remaining two tablespoons of coconut sugar over the fruit.
Then add the topping and place in the oven for 30 minutes.
Let it cool a little before dishing up.
I had mine with some natural yogurt, it was delicious.
Comfort food at it’s finest!