8 stalks rhubarb cut into 1cm pieces
300g boysenberries ( fresh or frozen)
100mls MOUNTAIN VALLEY HONEYDEW honey
Preheat the oven to 180C fan bake
Place the rhubarb and berries in an ovenproof dish about the size of a quiche dish. Drizzle the honey over the fruit.
60g butter softened
60g rolled oats
60g plain flour
40g brown sugar
1 tsp ground cinnamon
Place all the ingredients into a bowl and rub together until like coarse breadcrumbs.
Sprinkle over the fruit.
Bake 20 minutes or until the crumble is golden brown.
Serve warm with yoghurt, icecream or custard.