This is a favourite of ours, Rhubarb and Blueberry crumble.

We have a glut of rhubarb at this time of year and apart from making rhubarb jam and stewed rhubarb for freezing, we like this dessert hot or cold with Rhubarb Yoghurt.

INGREDIENTS:

1. Six 10″ stalks rhubarb chopped
2. 5 ozs Blueberries
3. 2 ozs Brown sugar

Put into dish approx. 11″ x 7″ x 3″

PRE-HEAT OVEN TO 190c/375f

TOPPING:

1. 4 ozs Porridge oats
2. 4 ozs Self Raising flour
3. 4 ozs Butter
4. 4 ozs Brown sugar

Mix all of the above into a crumble and spread evenly over the rhubarb and blueberries and bake in oven for approx. 40 mins until the blueberries are bursting through a golden brown topping.  Serve with creamy rhubarb yoghurt.

Enjoy!   :O)