Rhubarb is one of those plants in every vegetable patch, but it just doesn't get enough justice in supermarkets! Apple crumble is the usual go-to comforting dessert, so here I've mixed it up with some fresh rhubarb from the garden and a splash of rum for casual summer dining. The tangy fruity flavour matches perfectly a sweet flapjack style topping (and a scoop of vanilla bean ice cream too if you fancy!)
For the filling: 550g rhubarb, 3 tbsp rum, 50g caster sugar, 25g soft brown sugar
For the topping: 125g plain flour 60g soft brown sugar, 60g margarine, 50g rolled oats

Heat the over to approx 180C.
Wash the rhubarb stems and chop into inch-long pieces.
Add to a saucepan with the sugar and rum, and bring to a simmer for 15 minutes until the rhubarb is softer but still holding it's shape.
Meanwhile, mix the sugar and flour for the crumble topping in a large bowl, then rub in the margarine until the mix resembles breadcrumbs and stir in the oats.
Add the rhubarb to an oven proof dish (remove some of the excess juices if necessary) then top with the crumble mix.
Bake for approximately 20 minutes until golden and firm on top.
Serve hot or cold with a spoonful of cream or vanilla ice cream.