Place the rhubarb and sugar in a saucepan with the water. Cook over a medium heat until the rhubarb begins to soften.
Rub the margarine and flour together until the mixture resembles fine breadcrumbs. Gently stir in the oats, sugar, almonds and cinnamon.
Place the rhubarb in an oven proof dish and top with the crumble mixture. Bake at 190 degrees Celsius for 25 minutes.
- 675g rhubarb, washed and chopped
- 50g soft brown sugar
- 2 Tbsp water
- 125g margarine, chilled
- 125g plain flour
- 75g rolled oats
- 125g soft brown sugar
- 25g ground almonds
- 1 tsp ground cinnamon