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Rhubarb and Raspberry Crumble

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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I love any sort of crumble and I used berries with rhubarb for this recipe.

It has just 1 tbsp sugar in it, though it was a bit sour, and probably needs more. I added thickened cream to it to take away the sourness!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 5 - 6

3 cups rhubarb, diced
1 tbsp orange rind, grated
1 apple, peeled
1 tbsp water
1 tbsp sugar
6 tbsp rolled oats
1 tbsp plain wholemeal flour
1 tbsp desiccated coconut
1 tbsp raw almonds, chopped
1 tbsp butter
1 tbsp honey
250 g raspberries - or any other berry

Put the rhubarb and orange rind in a saucepan with the diced apple and water.


Cook on a medium to low heat until the apple and rhubarb are just soft.


Stir in the sugar.

Combine the rolled oats, flour, coconut, almonds, butter, and honey. This is probably best done with your hands.

Preheat the oven to 210°/190° fan forced.

Put the apple and rhubarb into an ovenproof dish, and add the berries on top.


Spread the rolled oats crumble mix over the fruit and pat it down a little bit.


Put the dish in the oven, and cook for about 15 minutes, or until the top is starting to go golden.

Serve it hot or cold.

Suitable to re-heat in the microwave.

Serve with a dollop or two of thick cream.


Please check out more of my recipes at my new blog.

#Afternoon tea
#Rolled oats
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