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Cut the rhubarb in small pieces, mix with 250g without sugars Tagatesse and let it stew for a few minutes, not to a mush. Put it in an ovenproof bowl.
For the crumble, mix 100g without sugars Tagatesse, flour, salt and oatmeal. Mix the butter in pieces with the dry ingredients and knead by hand until everything is well mixed.
Cover the rhubarb with the crumble. Bake in the oven at 180 degrees (in a warm air oven 170 degrees) for 20 minutes.
Serve with a scoop of sugar-free ice cream.