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Rhubarb and Raspberry Crunch Layer
1 3/8 c Rolled oats
1 1/3 c Digestive or ginger cookies; crushed
1/3 c Mixed chopped nuts
6 oz Sugar; divided in half
3 2/3 c Rhubarb; cut into 1" pieces
1 1/2 c Frozen raspberries; thawed
1/2 c Butter; melted
Mix together butter, biscuits, nuts, half the sugar and connamon
In another bowl mix remaining sugar and fruits together.
Place half fruit in bottom of a 1.1 litre (2 pint) greased ovenproof dish.
Sprinkle with half biscuit mixture.
Bake at 190 degrees for 30-40 minutes on the fourth shelf.
Serve hot or cold with ice cream or cream.