Name: Rhubarb and blueberry crumbles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 bunch fresh rhubarb, trimmed,chopped; 125 gram punnet blueberries; 1/2 cup orange juice; 1/4 cup brown sugar; icing sugar, to serve; thick cream, to serve; Crumble; 1/2 cup plain flour; 1/2 cup rolled oats; 1/2 cup cornflakes; 1/4 cup coconut; 1/4 cup brown sugar; 1 teaspoon ground cinnamon; 75 gram unsalted butter, melted

Rhubarb and blueberry crumbles

Serves 4

Prep

10M

Cook

25M

Total

35M

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Ingredients

1 bunch fresh rhubarb, trimmed,chopped

125 gram punnet blueberries

1/2 cup orange juice

1/4 cup brown sugar

icing sugar, to serve

thick cream, to serve

Crumble

1/2 cup plain flour

1/2 cup rolled oats

1/2 cup cornflakes

1/4 cup coconut

1/4 cup brown sugar

1 teaspoon ground cinnamon

75 gram unsalted butter, melted

Method

1.Preheat oven to hot, 200°C.

2.Divide rhubarb and blueberries among 4 x 1-cup shallow ovenproof dishes. Pour juice evenly over fruit in each dish, then sprinkle with sugar.

3.CRUMBLE: In a large bowl, combine flour, oats, cornflakes, coconut, sugar and cinnamon. Pour over butter and mix well.

4.Sprinkle crumble evenly over fruit. Bake for 20-25 minutes, until rhubarb is tender and topping is crisp and golden. Set aside for 5 minutes before serving. Dust with icing sugar and serve with thick cream.

You can substitute rhubarb and blueberries with sliced ripe pears and frozen berries, if liked.
Note

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Ingredients

Method

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