1Cut Rhubarb into thumb sized pieces and cut off any green or leafy bits.Pour rhubarb and sugar into a pan on a very low heat and simmer for 15 minutes. Keep an eye on it so it doesn’t over boil.
2Pour into a baking dish.
3Get your crumble topping or make your own by rubbing together 85g lactose free butter, 50g light brown muscovado sugar and 140g of self raising flour until it looks like crumble topping 🙂 . You can also add in some oats.
4I got my crumble mix from Sainsbury’s – pre mixed and it has no dairy in it. I’m sure you could use vegetable oil butter too instead of lactose free.
5Put the crumble topping on top and cook for around 30 minutes at 200c Best served warm with lactose free custard if you can find some, or ice cream!