The picture above gives you an idea of how the resulting breakfast turned out. I used untoasted muesli in the crumble topping and I was easy on the butter.
Here's the real recipe:
350g rhubarb chopped into 5cm lengths
500g strawberries, hulled and halved
1T plain flour
50g caster sugar
120g untoasted muesli
25g plain flour
55g caster sugar
100g cold butter, cut into small pieces
Serve with thick greek yoghurt
We didn't have any yoghurt, so that' probably why this was more like a dessert than a breakfast treat.
I used loads of fresh cherries, fresh lychees and fresh strawberries that we had on Christmas day.
Preheat the oven to 200C. Place the chopped fruit into a baking dish. I used my blue pyrex pie dish. I just love the blue colour - such a greek. Sprinkle with the flour and sugar and toss to combine. Bake for 10 minutes.
For the topping, mix the muesli, flour and sugar together in a large bowl. Add butter and run in with your fingertips until the mixture resembles coarse breadcrumbs. If it's a humid day, like it was today, use the food processor on pulse. I ended up with a dough like mixture and realised there wasn't enough crumble.
So I used a crumble mix from a White Wings flour packet. It uses 3/4C plain flour, 150g butter chilled and cubed, 2/3C rolled oats (I used muesli) and 1/4C dessicated coconut (which I didn't have). I used much less butter and the breadcrumb texture worked out really well.
Sprinkle the topping over the fruit mixture and bake for 30 minutes until golden brown and bubbling. Serve with thick Greek yoghurt. Today this recipe took 20 minutes to cook and we relished it without yoghurt. Mmmm.
Preparing the fruit took 20 minutes and I wore disposable gloves, so I would have cherry stains on my hands. DH made me a latte while cooking, so I have lots of energy to keep cooking and not deviate and eat other stuff while cooking.