Loading...
Ingredients
-
2 bunches (about 600g) rhubarb, trimmed, cut into 5cm lengths
-
250g strawberries, washed, hulled, halved
-
100g (1/2 cup) caster sugar
-
1 teaspoon vanilla essence
-
100g Ital Toscani Almond Biscuits
-
80g unsalted butter, chilled, chopped
-
80g (1/2 cup, lightly packed) brown sugar
-
75g (1/2 cup) plain flour
-
Pure icing sugar, to dust
-
Vanilla ice-cream, to serve
Method
-
1Place 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.
-
2Meanwhile, process the biscuits in a food processor until finely chopped. Add butter, brown sugar and flour. Process until the mixture resembles breadcrumbs.
-
3Preheat 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.
Source: taste.com.au
