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Rhubarb, apple and strawberry crumble

  • 0:10 Prep
  • 0:15 Cook
  • 6 Servings


  • 1 bunch rhubarb, leaves discarded, ends trimmed
  • 1 tablespoon caster sugar
  • 1/2 teaspoon ground cinnamon
  • 425g can pie apple
  • 250g punnet strawberries, hulled, halved
  • 1/2 cup untoasted muesli
  • 1/2 cup plain flour
  • 1/4 cup brown sugar
  • 2 tablespoons reduced-fat spread


  • 1
    Preheat oven to 180°C. Lightly grease a 5-cup capacity ovenproof baking dish. Cut rhubarb into 4cm pieces. Wash. Place into a shallow, microwave-safe dish. Add sugar and cinnamon. Toss. Cook on HIGH (100%) power for 3 minutes or until tender. Spoon into dish.
  • 2
    Gently stir apple and strawberries into rhubarb.
  • 3
    Place muesli, flour, sugar and spread into a bowl. Use your fingertips to rub spread into muesli mixture. Sprinkle over fruit.
  • 4
    Place crumble onto a baking tray. Bake for 15 to 20 minutes or until topping is golden.

Source: taste.com.au


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