Rhubarb crumble traybake

THIS is delicious served either warm with ice cream or cold with a warming cup of tea – take a hearty slice and a Thermos to a windswept Hebridean beach.

Makes 12 squares

■ 500g (1lb) rhubarb, washed and chopped (this is the trimmed weight)

■ 75g (2¾oz) light muscovado sugar

For the base:

■ 75g (2¾oz) ground almonds

■ 175g (6oz) self-raising flour

■ 75g (2¾oz) light muscovado sugar

■ 110g (4oz) butter, chilled, chopped

■ 1 medium free-range egg

For the crumble:

■ 2 heaped tbsp oats

■ 2 tbsp plain flour

■ 3 tbsp demerara sugar

■ 1 heaped tsp ground cinnamon

■ 2 tbsp sunflower oil

COOK the rhubarb with the muscovado sugar either in a pan over a very low heat or in a microwave. In a microwave, cooking will take five to ten minutes, in a pan about ten minutes for the sugar to dissolve. Shake the pan occasionally to prevent sticking.

Allow to cool and strain over a sieve but don’t throw away the juices – I like to pour these over porridge or yoghurt.

To make the base, place the almonds, flour, sugar and butter in a food processor and blitz until blended, then add the egg through the feeder tube and blitz briefly.

Tip this mixture into a buttered 20cm (7in) square cake tin, pressing the mixture down to make it level. Top with the cooled rhubarb, leaving a border round the edges.

For the crumble top, combine the dry ingredients then stir in the oil and spoon this on top of the rhubarb, pressing down a little. Bake in a preheated oven (180C/350F/ gas 4) for about 45 minutes until golden. Cover loosely with foil for the last ten minutes if the traybake looks too brown.

Leave to cool completely before cutting into squares and serving.