Free-form fruit and berry crumble
6 individual, (stalks, cut into 3cm lengths)
250 g, (hulled, halved)
55 g, (1/4 cup)
35 g, (1/4 cup)
Fresh lemon rind
1 tsp, (finely grated)
Reduced fat oil spread
¼ cup(s), (60g)
Dry rolled oats
30 g, (1/4 cup)
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a baking dish with oil. Place the rhubarb and strawberries in prepared dish. Sprinkle with 1 tablespoon of the sugar. Cover with foil and bake for 20 minutes or until tender. Stand, covered, for 5 minutes.
- Meanwhile, combine the flour, rind and remaining sugar in a large bowl. Using fingertips, rub in the spread until the mixture resembles coarse breadcrumbs. Stir in the oats. Spread crumble mixture in a thin layer on a baking tray. Bake in oven with fruit for 15–20 minutes or until golden.
- Spoon the baked rhubarb and strawberry mixture into serving glasses and serve sprinkled with the crumble.