Dairy free rhubarb crumble...

This has become my favourite moment of the day. Drawing back the curtains in the living room and trying to catch the sunrise. Sometimes there's an early morning runner making their way around Samson Hill or the odd bird on the patio which flies away in a panic once the curtains are suddenly pulled back.

We tiptoe around the kitchen trying to be as quiet as possible. I thought a fry up would be the most popular but at the moment the homemade granola and fruit seems to be a winner.

After breakfast it's a room tidy and hoover. My other half has managed to go out kitesurfing five times since Saturday and is definitely enjoying island life and it's great to be able to watch him from the living room rather than from a car park.

The guests staying this week don't eat dairy. Saturday I served elderflower jelly which was a great spring pudding I will do again and was easy. Tonight it's dairy free rhubarb crumble....

Dairy free rhubarb crumble....(serves 4-5)

6 rhubarb stalks

caster sugar

water

1 tsp vanilla bean paste

125g plain flour

1 handful porridge oats

100g dairy free spread

1 handful caster sugar

Top and tail the rhubarb and slice into chunks. Put in a pan with the vanilla, a splash of water and 2 tbsps or so of sugar. Put on a high heat. As it starts to boil add more water a splash at a time until the rhubarb is softened. Taste and add more sugar if you need it. Leave to cool.

In a food mixer put the flour, oats, sugar and spread and blitz.

Put the rhubarb in a heatproof tray and sprinkle the crumble on top. Put in a pre heated 200'c oven and bake for 20 minutes or so or until the crumble is browned.