December 11, 2020
Rhubarb Berry Crumble
SERVES 6 Persons PREPARATION TIME 10 min.
COOKING TIME 45 min.
INGREDIENTS
FOR THE FILLING:
- 4 stalks rhubarb, cut into 1-2cm pieces
- 500g strawberries, hulled, cut in halves
- 500g raspberries (fresh or frozen)
- 1 tsp vanilla paste
- ¾ cup raw sugar
- 1 lemon, zest only
FOR THE CRUMBLE:
- 250g butter, softened
- 1 ½ cups plain flour
- 1 ½ cups rolled oats
- ¾ cup brown sugar
- ½ tsp cinnamon
- ¼ cup shredded coconut
- ¼ cup flaked almonds
TO SERVE:
- Ice cream
METHOD
- Preheat oven to 180◦C.
- Mix together all filling ingredients in the Chef Series™ Pure Cookware 24cm Frypan. Place Pan over a medium heat, mixing until sugar has dissolved. Allow to simmer whilst you make the crumble.
- Combine all crumble ingredients in a Thatsa® Bowl Junior. Cover filling with crumble and bake uncovered for 35-40 minutes, or until golden brown.
- Serve warm with a side of ice cream.