This simple and easy to make dish will have your family begging for more, and because rhubarb is the vege that keeps on giving, they’ll never be without.
Brown or raw sugar
First, preheat the oven to 180°C. Trim and slice 500g of rhubarb into 3-4cm pieces. Place the rhubarb in an ovenproof dish and sprinkle over 50ml of water and 100g of white sugar (or brown depending on your taste).
Sift 200g of plain flour into a bowl and add 100g of cubed butter. Use your hands to rub together the two ingredients until the mixture resembles breadcrumbs. If touching food is not your thing, you can pulse the mixture in a food processor. Add 125g of brown or raw sugar and stir.
Lightly spread the crumbly goodness over the rhubarb and bake for 40 minutes. Place a knife in the middle of the pie after 40 minutes, if the rhubarb is soft and the top is golden – it’s ready to eat. Serve with cream or ice cream and enjoy!