SUMMER CRUMBLE

 

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.

TOPPING

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.