Summer rhubarb and strawberry crumble
You’ll be able to quickly put this dessert together when you have fresh fruit at home.
|2 cups||Wheat bran|
|½ cup||Brown sugar|
|1 cup||LSA (Linseed, Sunflower and Almond) mix|
|6 tsp||Nutz dark chocolate peanut spread|
- Preheat the oven to 170C.
- For the crumble, blitz all of the ingredients, except the spread, until just combined. Spread mix on 1 large or 2 small baking trays. Bake for 15 minutes, remove from oven, turn the mix over with a spatula, then return to the oven for a further 15 minutes until crunchy. Cool.
- For the rhubarb, in a large saucepan, bring all the ingredients to a simmer, then cook until soft, stirring occasionally.
- To serve, put 2-3 generous spoonfuls of the rhubarb mix into six average-sized glasses (about 300ml capacity), then top with the same amount of crumble mix. Put 1 tsp of 100% Nutz spread on top of each crumble and serve.