400 g pack rhubarb, trimmed and cut into 2 cm lengths
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
150 g punnet raspberries
3/4 cup (75 g) plain flour (All purpose)
50 g oats
1/2 stick (4 Tbsp) 50 g butter
50 g almond
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
150 g punnet raspberries
3/4 cup (75 g) plain flour (All purpose)
50 g oats
1/2 stick (4 Tbsp) 50 g butter
50 g almond
method
1. Preheat the oven to 190°C, 375°F, gas mark 5.
2. Cook the rhubarb with 75 g caster sugar and 4 x 15 ml spoons water for 4-5 minutes until just tender. Spoon into a 20 cm ovenproof dish and top with the raspberries.
3. Place the flour and oats in a bowl, rub in the butter and stir in the almonds and 50 g sugar. Sprinkle over the fruit and bake in the pre-heated oven for 20-25 minutes until the crumble is golden.
4. Delicious served with custard or cream.
2. Cook the rhubarb with 75 g caster sugar and 4 x 15 ml spoons water for 4-5 minutes until just tender. Spoon into a 20 cm ovenproof dish and top with the raspberries.
3. Place the flour and oats in a bowl, rub in the butter and stir in the almonds and 50 g sugar. Sprinkle over the fruit and bake in the pre-heated oven for 20-25 minutes until the crumble is golden.
4. Delicious served with custard or cream.
serving amount
serves: 6
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