Serves: 6 - Prep 15 mins Cooking 30 minutes
1 bunch rhubarb, cut into 3cm lengths
4 large Granny Smith apples, cored, peeled, coarsely chopped
1/2 cup (110g) caster sugar
200 g Coles Brand Frozen Raspberries
1/3 cup (50g) plain flour
1/3 cup (75g) brown sugar
75 g butter, softened
100 g gingernut biscuits, coarsely chopped
1/2 cup (45g) rolled oats
1/4 cup (20g) flaked almonds
Light vanilla ice-cream, to serve
- Preheat oven to 180°C. Combine the rhubarb, apple and caster sugar in a saucepan over medium-low heat. Cook, stirring occasionally, for 10 minutes or until the rhubarb starts to break down and the apple is just tender. Remove from heat. Add the raspberries and stir to combine. Spoon the mixture among 6 x 1-cup (250ml) capacity ramekins.
- Combine the flour, brown sugar and butter in a bowl. Use your fingertips to rub the butter into the flour mixture. Add the biscuit, oats and almonds and combine. Spoon mixture over the apple mixture. Place ramekins on a baking tray and bake for 20 minutes or until golden brown and heated through. Set aside for 5 minutes to cool slightly. Serve with vanilla ice-cream.
Per serve: 5g protein * 15g Fat * 63g Carbs * 6g Fibre * 422 Calories