The sharpness of rhubarb pairs beautifully with juicy berries and the crunchy seeded topping will take you to comfort food heaven. Serve with custard, cream or ice cream.
4 long stalks rhubarb, ends trimmed off, thinly sliced
2 cups frozen mixed berries
1/3 cup caster sugar
finely grated zest 1 lemon
1 tablespoon lemon juice
2 tablespoons cornflour
½ cup each plain flour and rolled oats
1/3 cup brown sugar
¼ cup each pumpkin seeds, sunflower seeds and desiccated coconut
2 tablespoons white sesame seeds
2 teaspoons ground ginger
1 teaspoon ground mixed spice
1 teaspoon sea salt
100 grams butter, melted
Equipment: 4-5 cup-capacity baking dish.
Preheat the oven to 160°C fan bake.
Base: Place all the ingredients in the baking dish and toss well to combine. Bake for 15 minutes, stirring once.
Crumble: Combine all the dry ingredients in a large bowl. Add the butter and mix until everything is damp.
Remove the pudding from the oven and sprinkle over the crumble. Bake for a further 20 minutes or until the top is golden and crunchy.