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118 people made this
This is a delicious blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream.
1 cup (200g) white sugar
1 tablespoon instant tapioca
1 tablespoon cornflour
1/8 teaspoon salt
4 cups (500g) rhubarb, cut into 1cm pieces
1 cup (125g) raspberries
1/2 cup (110g) brown sugar
1/2 cup (60g) plain flour
1/2 cup (40g) quick cooking oats
125g butter, chilled
- Preheat oven to 180 degrees C. Grease a 20x30cm baking dish.
- In a large bowl, combine sugar, tapioca, cornflour and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
- In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
- Bake in preheated oven for 45 minutes, or until rhubarb is tender.
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