Rhubarb & raspberry crumble

When I was small, I had a serious dislike for cooked fruit, and foods with lumpy bits in. I am still very particular with my foods, but I have discovered a serious love for crumbles. It is probably one of the easiest and quickest cakes you can make, and because there is a lot of fruit in it, and not too much sugar, I try and tell myself that it is actually quite healthy.

You will need the following ingredients:

For the fruit compote:

500 g rhubarbs – fresh or frozen (mine were picked this Summer and frozen)

500 g raspberries – fresh or frozen (mine were picked the other day)

1 dl sugar

1/4 dl water

For the crumble:

80 g organic oats

175 g butter

150 g brown sugar

1 tbsp cinnamon

What you’ll need to do:

To make to fruit compote:

• Clean and rinse your fruit thoroughly.
• Pop in a medium saucepan on medium heat – make sure it doesn’t burn as it will spoil the taste.
• Add the sugar (bit by bit – to taste) and stir.
• Slowly bring to the boil, and stir until a liquid mix.
• If you like a ‘drier’ version of the cake, drain excess liquid in a separate container (this is lovely on icecream or in smoothies)
• Pop the compote in a pie tray.
• Turn on the oven 190 degrees celsius.

To make the crumble topping:

• Put the flour and cinnamon in a bowl and mix well.
• Stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture is the texture of breadcrumbs. Lay the crumble mixture on top of the fruit.
• Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture is the texture of breadcrumbs. Lay the crumble mixture on top of the fruit.
• Lay the crumble mixture on top of the fruit.
• Pop the crumble into the oven and bake for 30 minutes or until crispy and golden brown. The fruit might seep through.

ENJOY and get some before it is gone. We love adding a tiny scoop of vanilla ice cream to our crumble. Delicious!!