These tasty sweet treats are an adaptation of the traditional rhubarb crumble, and can be eaten warm or cold, preferably with icecream or as break time snack.

This is a fun recipe to make with kids - precision isn't essential and there's a nice combination of working with your hands, using weighing scales and handling utensils.

Ingredients

For the base

120g plain flour

70g unrefined golden castor sugar

120g salted butter

170g porridge oats

For the filling

300-400g rhubarb, cut into 3cm chunks

100g unrefined golden castor sugar

1 tsp vanilla extract

For the topping

70g unrefined sugar – demerara ideally

50g plain white flour

50g Salted butter or melted coconut oil (at room temperature)

35g flaked almonds or sunflower seeds

Equipment

20 x 20 baking tin

baking paper

mixing bowl

Method

1. Preheat the oven to 180 degrees C (gas mark 4). Grease and line a 20 x 20cm tin with baking parchment

2. Combine the ingredients for the base – flour, sugar and butter – and rub together between your fingers until it begins to come together. Mix through the oats to combine

3. Press the base mixture into the base of the pan until even

4. Toss the rhubarb with the sugar and vanilla and layer it evenly on top of the base

5. Make the topping by adding all the ingredients to a bowl. Use your fingers to blend together to form clumps, these can range from large clumps to small crumbs.

6. Sprinkle the topping over the rhubarb and bake in the oven for 30 minutes until golden. Remove from over and let it cool in the tin.

7. Cut into slices and demolish!