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.
- Six 10″ stalks rhubarb chopped
- 5 ozs Blueberries
- 2 ozs Brown sugar
Put into dish approx. 11″ x 7″ x 3″
PRE-HEAT OVEN TO 190c/375f
4 ozs Porridge oats
4 ozs Self Raising flour
4 ozs Butter
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.