Berry and Rhubarb Crumble
- 5 ginger biscuits, chopped
- 2 tablespoons instant oats
- 12 cup brown sugar
- 1 teaspoon baking powder
- 60 g unsalted butter
- 12 cup plain flour
- 500 g raspberries
- 250 g blackberries
- 12 bunch rhubarb
- 2 tablespoons caster sugar
- 1 tablespoon flour
- Preheat oven to 200 Degrees Celsius.
- In a small pot cook rhubarb with a little sugar and water, bring to boil.
- Once tender drain.
- Meanwhile chop biscuits in blender and add other crumble ingredients rubbing butter into dry to resemble breadcrumbs.
- Blend rhubarb, caster sugar and berries in a bowl.
- Spoon into individual oven proof dishes.
- Top with crumble and bake for 30 minutes.
ginger, instant oats, brown sugar, baking powder, butter, flour, blackberries, rhubarb, caster sugar, flour
Taken from www.food.com/recipe/berry-and-rhubarb-crumble-139454 (may not work)