Berry and Rhubarb Crumble |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Had this at a new hot restaurant recently - delicious. You can vary the fruit to suit what is available. We are also able to buy the frozen berries which can be defrosted. Ingredients:
5 ginger biscuits, chopped |
2 tablespoons instant oats |
1/2 cup brown sugar |
1 teaspoon baking powder |
60 g unsalted butter |
1/2 cup plain flour |
500 g raspberries |
250 g blackberries |
1/2 bunch rhubarb |
2 tablespoons caster sugar |
1 tablespoon flour |
Directions:
1. Preheat oven to 200 Degrees Celsius.
2. In a small pot cook rhubarb with a little sugar and water, bring to boil. Once tender drain.
3. Meanwhile chop biscuits in blender and add other crumble ingredients rubbing butter into dry to resemble breadcrumbs.
4. Blend rhubarb, caster sugar and berries in a bowl.
5. Spoon into individual oven proof dishes.
6. Top with crumble and bake for 30 minutes.
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