Rhubarb and berry crumbles

Rhubarb and Berry CrumblesAustralian Women's Weekly



1.Preheat the even to moderately hot, 200°C (180°C fan-forced).
2.Combine rhubarb and sugar in a large frying pan, cook uncovered, stirring gently, until sugar melts and rhubarb is just tender. Remove from heat, fold through berries.
3.Place the flour in a medium bowl, rub in the butter; stir in cinnamon, brown sugar and hazelnuts.
4.Place the rhubarb mixture in 6 shallow individual ovenproof dishes (1/2-cup/125ml capacity). Sprinkle the crumble mixture evenly over the rhubarb mixture. Place the dishes on oven trays and bake in a moderately hot oven for about 20 minutes or until the crumble topping is browned lightly. Dust with sifted icing sugar.

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