Name: Breakfast rhubarb apple crumbles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup caster sugar; 1/2 cup water; 2 granny smith apples, cored, chopped finely; 4 stalks rhubarb, cut into 3cm lengths; 1 cup greek-style yoghurt; Crumble; 1/4 cup plain flour; 1/4 cup brown sugar; 50 gram butter, chilled, finely chopped; 1/2 cup toasted nut muesli; 1/2 cup dried fruit, chopped; 1/4 cup hazelnuts, roughly chopped

Breakfast rhubarb apple crumbles

The perfect balance of sweet, tart and crunchy, these divine rhubarb apple crumbles are perfect for an indulgent weekend breakfast or fruity after-dinner dessert.

Serves 4

Prep

20M

Cook

30M

Total

50M

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Ingredients

1 cup caster sugar

1/2 cup water

2 granny smith apples, cored, chopped finely

4 stalks rhubarb, cut into 3cm lengths

1 cup greek-style yoghurt

Crumble

1/4 cup plain flour

1/4 cup brown sugar

50 gram butter, chilled, finely chopped

1/2 cup toasted nut muesli

1/2 cup dried fruit, chopped

1/4 cup hazelnuts, roughly chopped

Method

1.Preheat oven moderate, 180°C. Line an oven tray with baking paper

2.In a medium saucepan, combine sugar and water. Stir, without boiling, until sugar dissolves. Bring to the boil. Add apple. Simmer gently 3 minutes without stirring. Add rhubarb and cook 2-3 minutes until tender. Chill 1 hour.

3.Make crumble: in a small bowl, combine flour and sugar. Using fingertips, rub in butter to crumble consistency. Stir in muesli, fruit and hazelnuts. Spread crumble over oven tray and bake 15-20 minutes until golden. Cool completely.

4.Spoon rhubarb mixture into 4 x 1-cup serving glasses, top each with an even amount of yoghurt and crumble to serve.

You could replace the fruit and nuts in the recipes with any dried fruit and nuts you have on hand. Store any left-overs in an airtight jar and sprinkle over other desserts or ice-cream.
Note

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Ingredients

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