Rhubarb and Raspberry Crumble

Ingredients

• 500 g rhubarb
• 200 g Raspberries
• 2 tbsp honey
• 1 tbsp Lemon Juice
• 2 tbsp whole grain sugar
• 100 g rolled oats
• 120 g spelt whole wheat flour
• 80 g liquid butter
• 1 tsp cinnamon

Instructions

1. 1.

   Clean, peel, and cut the rhubarb into 3 cm pieces. Combine with the raspberries in a greased baking dish, mix with honey, and drizzle lemon juice over them.

2. 2.

   Mix the oats with the whole grain sugar, flour, and cinnamon; fold in the melted butter to form crumbs. Spread the crumb mixture over the fruit and bake at 180 °C (160 °C fan) for about 25 minutes until golden brown. Serve warm.