NZ Woman's Weekly
Summer rhubarb & strawberry crumble

Summer rhubarb & strawberry crumble

  • Servings

  • Courses


Crumble mix

  • 2 cups wheat bran
  • 1 cup LSA
  • ½ cup brown sugar
  • 1 cup plain flour
  • 1 cup dates
  • 200g butter
  • 6 tsp 100% Nutz Dark Chocolate Peanut Butter

1 Preheat the oven to 170°C. Blitz all of the ingredients, except the spread, until just combined. Spread mix on 1 large or 2 small baking trays.

2 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.

Rhubarb mix

  • 3 cups chopped rhubarb
  • 2 punnets strawberries, hulled
  • 2 tbsp sugar
  • 2 tbsp water

1 In a large saucepan, bring all the ingredients to a simmer, then cook until soft, stirring occasionally.

2 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.

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