B00CU1W244_EBOK

and rhubarb crumble with
, oats and hazelnuts
COOK 40 mins
c combination of apples and rhubarb, spiced with
kes for a delicious crumble. You can cook this in
l 165 ml capacity ramekins or a 1 litre baking dish:
g time will be the same.
e oven to 180°C and spray the dish/es with cooking oil.
mble topping, roast the hazelnuts on a baking tray
inutes until the skins loosen. Wrap the hazelnuts in
l and rub off the skins. Roughly chop, then place in a
he oats, flour, honey and margarine and mix well to
, place a saucepan over low heat and add the rhubarb,
ar or sweetener, ginger, mixed spice and 2 tablespoons
well, then cover and cook for 6–7 minutes until the
to soften. Remove the lid and continue to cook for
–5 minutes until the fruit is tender but retains some
on the mixture into the dish/es.
e crumble mixture over the fruit, place the dish/es on
ay and bake in the oven for 25–30 minutes until golden.
r warm with yoghurt.