Rhubarb and oats, the best combination ever. There are so many variations, just add strawberries or gooseberries, pears or berries and sweeten naturally with Sweet Ciseley, a really useful herb that you can happily grow at home.
Wash and chop a few stalks of rhubarb into 1″ lengths and put in an oven proof dish, make sure its deep enough to allow a bit of bubbling up if you dont want to have an oven cleaning job on your hands!
Add a few sprigs of sweet Ciseley, or if you dont have any then some raw cane sugar and a splash of water.
For the topping – mix porridge oats, desicated coconut (optional) and ground almonds in equal quantities, add a good sprinke of cinnamon and ginger, plus a sprinkle of dark brown sugar.
I like to cook the rhubarb a little first in the oven uncovered, for about 1/2hr and then add the topping, but you can put it on from the outset if you prefer. Cook for about an hour at 175c
To use up the left overs as (gluten free) muffins:
250g left over rhubarb crumble (probably quite dry as will have absorbed fluid)
3tbsp Flax seed and 9tbsp warm water (leave to stand 10 mins or more)
120g sunflower oil
225g oat flour
2tsps Bicarbonate of Soda
Mix very well indeed, and pour into muffin cases, cook for 40 mins 175c.