This is the best recipe for rhubarb crumble that I’ve ever made. I was brought up to make crumble the classic way using white flour, with the addition of wholemeal flour sometimes, then every now and again adding in oats. This is radically different because this rhubarb crumble recipe ditches the classic flour altogether and uses a different type of flour altogether. Yes, it is very simple and uses the bare minimum of ingredients. You can add more flavours/ingredients if you like, but rather than overloading your palate with so much, why not dial it back a bit and enjoy the simplicity? Also, there is sugar in the recipe; if…