Rhubarb & strawberry crumble

Method

• 1
  Place the rhubarb, strawberry, caster sugar and vanilla in a saucepan over medium heat. Cover and cook, stirring occasionally, for 10 minutes or until the rhubarb and strawberry start to soften.
• 2
  Meanwhile, process the biscuits in a food processor until finely chopped. Add butter, brown sugar and flour. Process until the mixture resembles breadcrumbs.
• 3
  Preheat oven to 200°C. Divide the rhubarb mixture among six 250ml (1-cup) capacity ovenproof dishes. Top with the biscuit mixture. Bake for 20-25 minutes or until golden. Dust with icing sugar and serve with ice-cream.