Crumble recipe:
50 gms Ground Almonds
50 gms Gluten Flour*
50 gms Soy Protein Isolate (H&B shops)
1/2 t salt
6 Splenda tablets, crushed
75 gms Butter

* available only online as far as I know.

Rub the butter into the dry ingredients as you would normal crumble and cover your sweetened, cooked rhubarb. Bake until browned to your taste - about 20 minutes in a medium oven.

To make pastry, use the above mix with the addition of 1 t Baking Powder and some beaten egg/water to bind. Leave out the sweetener if you are using it for savoury stuff. It must be rolled out between two sheets of baking parchment as it is fragile. It's good for custard tart, too, baked blind. I've just read that courgettes with mixed spice and sweetener are a good substitute for apples, so I will be trying that as soon as I get the chance.
Babs