Rhubarb, Apple and Strawberry Crumble


2 bunches of rhubarb

3 Granny Smith or Golden Delicious apples

1 punnet of strawberries

3 tbsp brown sugar


Crumble Topping

1 cup wholemeal plain flour

2 cups oats

1/2 cup shredded coconut

1/2 cup brown sugar

2 tsp ground cinnamon

180g polyunsaturated margarine


Preheat oven to 180°C. Wash rhubarb and cut into 3cm lengths. Place in a large ovenproof dish. Peel and core apples and slice roughly. Slice strawberries.

Add apples, strawberries and brown sugar to rhubarb and toss gently to combine. Cover with foil and cook in preheated 180 C oven for about 10 minutes.

While fruit is starting to cook, mix dry topping ingredients together and then rub in margarine roughly with your hands until it looks lumpy.

Take dish out of oven, remove the foil and loosely scatter the crumble mixture over the top of the fruit.

Bake for about 25 minutes until top is golden and fruit is bubbling.

Serves 2.

*Stock image.