Rhubarb & apple crisp
2 teaspoon(s), level
Morrisons Stem Ginger in Syrup
Light Brown Sugar
½ teaspoon(s), level
Low Fat Spread
- 1. Preheat the oven to 190C/170C fan/Gas 5. Put the rhubarb and apple in an ovenproof dish (about 19cm across and 4cm deep) and sprinkle on the cornflour. Toss to coat all the pieces. Stir in stem ginger and cook in the oven, uncovered, for 15 minutes.
- Meanwhile mix the oats with the flour, sugar and cinnamon. Add the oil and stir until evenly mixed.
- Sprinkle the oat mixture evenly over the rhubarb and return to the oven for another 25 minutes. Serve warm.