This is such a nice winter dessert. I personally like mine with dairy free custard.
Rhubarb - 5 sticks/ 500g /17.5oz/2.5 cups
Sugar - 125g / 4.4oz / 1/2 cup
Plain Flour - 250g /8.8oz / 1 cup
Vegan Butter or Margarine - 100g / 3.5oz / Just under 1/2 a cup
Remove the outer skin from the rhubarb and then chop the sticks into chunks.
Place the rhubarb chunks into an oven proof dish and then sprinkle 125g of sugar over the rhubarb.
Time for the crumble. Add 250g of plain flour and 100g of vegan margarine or butter into a blender and blend for about 5 minutes.
Pour the crumble over the rhubarb.
Cook on 180 degrees celsius / 350 degree fahrenheit for 40 minutes. The crumble should be golden brown.
Eat alone, or serve with custard or ice cream.
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