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Ingredients

• 800g rhubarb, chopped
• 200g strawberry jam
• 4 strawberries, chopped (optional)
• 2 tbsp cornflour
• 200g plain flour
• 100g oats
• 80g brown sugar
• 100g butter, melted

Method

1. Preheat the oven to 180C.
2. Mix the chopped rhubarb with the strawberry jam in an oven-proof serving dish. Place in the oven to cook for 10-15 mins until the rhubarb starts to soften. Sift over the cornflour and stir well to combine. Add the chopped strawberries.
3. To make the filling, stir the oats, flour and sugar together till combined. Pour in the melted butter and stir together with a fork till just mixed.
4. Pour the crumble topping over the rhubarb and return to the oven for 15-20 mins till golden and the fruit syrup is bubbling up at the edges.

Serves 4-5|Takes 20 mins

INGREDIENTS:
100g Flahavan’s Organic Jumbo Oats
250g organic natural yoghurt
50g organic crème fraiche
4 pieces of stem ginger
4 tbsp. of stem ginger syrup
500g frozen mixed berries

METHOD:
Place the Flahavan’s Organic Jumbo Oats in a food processor and whizz up into a fine crumb
Add the remaining ingredients to the food processor and blend until smooth. Add in an extra splash of the ginger syrup to loosen the mixture, if required
Pour into a container and place in the freezer for 10-15 minutes to firm up a little before scooping into bowls to serve

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