Rhubarb And Raspberry Crunch

Ingredients

• 100g (4oz) butter, melted
• 100g (4oz) rolled oats
• 100g (4oz) digestive or ginger biscuits, coarsely crushed
• 50g (2oz) mixed chopped nuts
• 175g (6oz) demerara sugar, divided in half
• Pinch of cinnamon
• 450g (1 lb) rhubarb, cut into 2.5 cm (1 in) lengths
• 225g (8oz) frozen raspberries

Directions

1. Mix together butter, Oats, crushed biscuits, nuts, half Sugar and cinnamon.
2. In another bowl mix remaining Sugar and fruits together.
3. Place half fruit in bottom of a 1.1 litre (2 pint) greased ovenproof dish. Sprinkle with half biscuit mixture.
4. Repeat layers.
5. Bake: Conventional Oven preheated, 190­C 30-40 mins (Gas Oven Mark 4, 30-40 mins)
6. Serve hot or cold with ice cream or cream.