Rhubarb Crumble

Instructions

1. Preheat the oven to gas mark 180 degrees Celsius or if convection oven to 160 degrees Celsius.
2. Cut the stalks of the rhubarb. Whizz half of the rhubarb with sugar and lemon juice. Place the mixture on the base of a baking dish. Dice the remaining rhubarb and lay on top.
3. Blend or process the sugar, and half of the oats and buckwheat until fine.
4. In a large mixing bowl, mix together the buckwheat, oats, and sugar. Add the coconut oil. Using your fingers gentle mix the ingredients until the oil has melted in.
5. Place the gluten-free topping over the rhubarb. Bake in the oven for about 20 minutes. (If you want to place some rhubarb on top of the crumble – ensure it is sufficiently coated in coconut oil to prevent burning).
6. Serve hot with or without custard or leave to cool and tuck in with some ice-cream.