Rhubarb Crumble with Yogurt

Ingredients

• soft butter (for the cups)
• 300 g rhubarb
• 4 tbsp raspberry jam
• 2 tbsp sugar
• 1 tbsp Lemon Juice
• 50 g rolled oats
• 50 g Brown sugar
• 50 g flour
• 0.5 tsp cinnamon
• 100 g liquid butter
• 100 g yogurt

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced. Butter four tartlet tins (about 12 cm diameter).

2. 2.

   Wash, trim and cut the rhubarb into 2-3 cm pieces. Mix with raspberry jam, sugar and lemon juice, then fill the tins.

3. 3.

   Combine oats with brown sugar, flour and cinnamon. Stir in butter to form crumbs. Sprinkle over the rhubarb and bake in the preheated oven for 20-25 minutes until golden brown.

4. 4.

   Remove from the oven, let cool slightly and serve drizzled with yogurt.