Rhubarb crumble

I have waaaay too much rhubarb in the freezer and it needs to get used up.

Rhubarb Crumble

• Enough roughly chopped rhubarb to cover the bottom of your baking dish to a depth that makes you happy (but not too thick or it's going to be quite sour- unless you like that)
• 1/3c unsalted butter or butter substitute (unless you have salted on hand- no biggie)
• 3/4c ground almonds
• 1/3c honey, preferably local (non-store-bought has more flavour) or use a syrup of your choosing for the vegan option
• 1tsp vanilla extract (optional unless you have something gf)
• 1tsp ground cinnamon
• 1/2c flaked almonds (if you can find unbleached all the better)

Method

• Pre-heat the oven to 180C/350F
• Place the rhubarb in your baking dish
• Set aside the flaked almonds, and mix everything else in a bowl to make the crumble
• Top the rhubarb with the crumble and sprinkle flaked almonds overtop
• Cook for 25-30 minutes, or until the top has lightly browned

If you're like me, and have a sweet tooth of epic proportions... You can drizzle a bit of honey over the rhubarb before you put on the crumble topping. If the rhubarb is frozen let it de-frost before you put it in the oven, or it's not going to work out quite the way you had hoped.