Chop 6 – 8 stems of rhubarb into small bite-size pieces and place in a saucepan with the cinnamon over a low heat.
Simmer for 5-10 minutes, stirring occasionally, until rhubarb begins to soften.
Meanwhile, make the crumble topping by adding the sugar, flour and butter together with your fingers until it has the texture of breadcrumbs. Cutting the butter into small cubes can make it easier to work with.
Transfer the partially-stewed rhubarb into a oven-proof dish and cover evenly with breadcrumbs.
Sprinkle the 3 – 4 spoons of the ground almonds over the top and place in the oven at gas mark 6 for 45 minutes (or depending on your oven, until crumble layer has turned nicely brown and crunchy).
Serve in a small portion for your baby. It’s extra yummy with a dab of vanilla ice cream.
As your baby gets older, try crushed or flaked almonds for a different texture.