400 g (13 oz) trimmed rhubarb
150 g (5 oz) frozen raspberries
50 g (2 oz) caster sugar
3 tablespoons water
15 g (2 oz) butter
3 tablespoons flaked almonds
200 g (7 oz), ready-made flapjacks (about 4)


1.Preheat the slow cooker if necessary. Cut the rhubarb into 2.5 cm (1 inch) thick slices and add the slow cooker pot with the still-frozen raspberries, the sugar and measurement water.
2.Cover with the lid and cook on low for 2-3 hours or until the rhubarb is just tender.
3.When almost ready to serve, heat the butter in a frying pan, add the almonds and crumble in the flapjacks. Fry, stirring, for 3-4 minutes or until hot and lightly browned.
4.Spoon the fruit into bowls, sprinkle the crumble over the top and serve with thick cream, if liked.
5.FOR PEACH & MIXED BERRY CRUMBLE, dice 3 fresh peaches, discarding the stones, and add to the slow cooker pot with 150 g (5 oz) mixed still-frozen summer fruits, the sugar and water as above.
6.Cook and sprinkle with the flapjack topping as above. 18:1

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