Rhubarb and berry crumble


  • 850g trimmed and cleaned rhubarb, chopped coarsley
  • 1 cup caster sugar
  • 1 1/2 cup frozen mixed berries
  • 1 cup self raising flour
  • 125g butter
  • 1 1/2 tsp ground cinnamon
  • 1/2 cup firmly packed brown sugar
  • 2/3 cup toasted hazlenuts, chopped coarsely


  1. Preheat oven to 180 degrees.
  2. Combine rhubarb and sugar in large frying pan, cook uncovered until rhubarb is tender. Remove from heat and fold through berries.
  3. Rub butter into flour in a bowl, stir in cinnamon, brown sugar and hazlenuts.
  4. Place into a dish and bake for about 20 minutes, or until golden.

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