Rhubarb crumble

800 g rhubarb, washed, cut into 1 cm pieces
100 g light brown sugar
50 g sugar
Optional: cinnamon or a few handfuls of fresh or frozen berries

For the crumble
200 g all purpose flour, can use whole grain for healthier option
200 g old fashioned rolled oats
200 g unsalted butter, cold
100 g light brown sugar + 1 tbsp for sprinkling
Pinch of salt

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1. Preheat the oven to 180 degrees (celsius).
2. Wash and peel the rhubarb, then cut in 1 cm pieces, mix with both sugars and set aside. Add the berries or cinnamon here if desired. If using frozen berries, no need to defrost, just add straight from the freezer.
3. Butter or oil a 30x20x6 cm baking pan, pour the rhubarb mixture in and press down lightly. Place in the oven to cook for 10 min.

Make the crumble
4. In a bowl, mix the flour, oats, sugar, salt and cold butter (cut into cubes). Use your hands to press everything together until a crumble forms.
5. When the rhubarb has been cooking for the 10 min, remove the pan from the oven and sprinkle evenly with the crumble mix. Then top it all off with more brown sugar for extra crunch.
6. Place the pan back in the oven for about 25-30 min, until the crumble is golden brown.
7. Can be served hot or cold with a ball of vanilla ice cream or a glass of milk.

Recipe: Ārija Avota
Photo: Oto Avots