Rhubarb & Honey Crumble

Ingredients

• 600g rhubarb, trimmed and cut into 3 cm pieces
• 3 tbsp honey
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1 tbsp cornflour
• 1 cup rolled oats
• ½ cup plain flour
• ⅓ cup brown sugar
• ½ tsp ground cinnamon
• 100g cold unsalted butter, cubed

Method

1. Preheat oven to 180°C.
2. Toss rhubarb with honey, vanilla, lemon juice and cornflour until evenly coated. Spread into a 20–22 cm baking dish.
3. In a bowl, combine oats, flour, brown sugar and cinnamon. Rub in the cold butter with your fingertips until the mixture resembles coarse, clumpy crumbs. Resist overworking — some pea-sized pieces of butter are fine.
4. Scatter the crumble evenly over the rhubarb.
5. Bake 30–35 min until the crumble is golden and the rhubarb is bubbling at the edges.
6. Rest 10 min before serving. Serve warm with vanilla ice cream, thick cream or Greek yoghurt.