As the days grow shorter and cooler, there’s nothing like a sweet and scrumptious Rhubarb Crumble to keep you warm.


450 g rhubarb
45-50 ml water
Juice of 1 lemon
50 g caster sugar
1 tsp mixed spice

Crumble Top
2 ounces plain flour
25 g rolled oats
1 tsp mixed spice
50 g butter
50 g soft brown sugar

Chop the rhubarb into pieces. Add all other filling ingredients and stir. Simmer on the stove for 5 minutes. Transfer an oven-proof pie dish. Sift the flour into a large mixing bowl and rub in the butter till it looks like small breadcrumbs. Add the remaining ingredients and mix well. Spread the crumble evenly over the rhubarb. Bake in a preheated oven at 400F for 30 minutes until golden brown. Serve hot with custard (or ice cream!)