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

1. Preheat oven to 180◦C.
2. 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.
3. Combine all crumble ingredients in a Thatsa® Bowl Junior. Cover filling with crumble and bake uncovered for 35-40 minutes, or until golden brown.
4. Serve warm with a side of ice cream.