What you’ll need
500g rhubarb stalks, cut into 3cm lengths
1 cup frozen raspberries
250g quartered strawberries
¾ cup The Healthy Baker Plain Flour
2 teaspoon ground cinnamon
75g chopped chilled butter
½ cup caster sugar
½ cup chopped raw almonds
¼ cup rolled oats
1
Preheat oven to 200°C/180°C fan-forced. Combine rhubarb, frozen raspberries and strawberries in a large oven-proof dish.
2
Place flour, cinnamon and butter in a food processor and pulse until it has a crumb-like consistency. Stir in the sugar, chopped almonds and rolled oats.
3
Sprinkle crumble over the rhubarb mixture and bake for 35-40 minutes. Cool for 10 minutes and serve with vanilla ice-cream or custard.
