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a few stalks of rhubarb and slice into one inch chunks.
a few sprigs of sweet cicely
sprinkling of sugar
olive oil
wholemeal flour
handful of oats


Cook over a low heat with a few sprigs of sweet cicely to reduce the need for so much sugar.  Pour into a pan with a sprinkling or raw cane sugar and cover with a topping made up of one part olive oil to two parts wholemeal flour.  Add a handful of sugar and a few oats to this and work with your fingertips until it resembles fine breadcrumbs.  Bake in a preheated oven at about 180C for 40 minutes.

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