Rhubarb and Berry Crumble
Serves 6 • Prep 10 mins • Cooking 40 mins
You can make this with all sorts of other fruits. Apples, pears, plums and quinces work well. If you use quinces, you need to cook them until tender before topping with crumble mixture.
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
Preheat oven to 200°C/180°C fan-forced. Combine rhubarb, frozen raspberries and strawberries in a large oven-proof dish.
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.
Sprinkle crumble over the rhubarb mixture and bake for 35-40 minutes. Cool for 10 minutes and serve with vanilla ice-cream or custard.