Rhubarb Berry Oat Crumble

From It’s Easier Than You Think by Jo Seager. RRP $45.00. Available now.

Makes 6

6 thick stalks rhubarb, cut into 2 cm slices

3 cups mixed berries — strawberries, raspberries, blackberries or blueberries (fresh or frozen)

For the crumble topping

150g butter, cut into cubes and softened to room temperature

1 cup brown sugar, firmly packed

3/4 cup flour

1 cup wholegrain rolled oats

icing sugar to dust

Preheat the oven to 180°C. Coat 6 small pudding bowls or ramekins with non-stick baking spray.

Divide the chopped rhubarb and berries between the prepared bowls.
To make the crumble, beat the butter and brown sugar together until fluffy and creamy. Mix in the flour and rolled oats. The mixture will be quite crumbly. Sprinkle the topping over the fruit.

Bake for 40–45 minutes until the fruit is bubbling up through the toasted crumble topping.

Serve warm, dusted with icing sugar and with yoghurt, whipped cream or ice-cream.