Name: Rhubarb and berry crumbles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 850 gram trimmed and cleaned rhubarb, chopped coarsely; 1 cup (220g) caster sugar; 1 1/2 cup (225g) frozen mixed berries; 1 cup (150g) self-raising flour; 125 gram unsalted butter, chopped; 1 1/2 teaspoon ground cinnamon; 1/2 cup (110g) firmly packed brown sugar; 2/3 cup (80g) toasted hazelnuts, chopped coarsely; icing sugar, for dusting

Ingredients

850 gram trimmed and cleaned rhubarb, chopped coarsely

1 cup (220g) caster sugar

1 1/2 cup (225g) frozen mixed berries

1 cup (150g) self-raising flour

125 gram unsalted butter, chopped

1 1/2 teaspoon ground cinnamon

1/2 cup (110g) firmly packed brown sugar

2/3 cup (80g) toasted hazelnuts, chopped coarsely

icing sugar, for dusting

Method

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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