NZ Woman's Weekly

Summer rhubarb & strawberry crumble

  • Servings

    6
  • Courses

    Dessert

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.

Current Issue Mike McRoberts

Subscribe to the magazine

Mike McRoberts’ leap of faith

In this week's issue of New Zealand Woman's Weekly magazine: Mike and Paula talk about their 20 years of marriage.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe