Rhubarb Crumble

Wash the rhubarb. Remove the top and heel of each stick and cut into 30mm Pieces.
Coat the insides of ten x 250g pie dishes with Whirl.
Place the Rhubarb into the pie dishes in even layers.
Grate the zest of the lemon
Mix the 200g of sugar with the cinnamon and the lemon zest and sprinkle over the rhubarb.
Add the flour, the 100g of sugar and the Whirl to a food processor and mix into a free crumb.
Cover the rhubarb with an even layer of crumb.
Bake at 180°C – 350°F for 20 minutes until the top is golden brown.

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