Nutty rhubarb crumble
- 2 x 540g tins Asda Rhubarb in Light Syrup, drained, with 50ml of the syrup reserved
- 100g frozen raspberries
- ½tsp vanilla bean paste
- 50g unsalted butter, chilled and cubed
- 75g plain flour
- 30g porridge oats
- 2tbsp demerara sugar
- 30g Asda Blanched Hazelnuts, roughly chopped
- 30g flaked almonds
- 150ml Asda 50% Less Fat Crème Fraîche
Preheat the oven to 180C/160C Fan/Gas 4.
Put the rhubarb and raspberries in a medium ovenproof dish. Drizzle over the vanilla bean paste and gently toss to combine, taking care not to break up the fruit too much. Add the reserved syrup.
In a mixing bowl, rub the butter into the flour until it resembles breadcrumbs. Stir through the oats, sugar and nuts.
Sprinkle the crumble over the fruit. Bake for 40-45 mins, until golden brown. Cool for 5 mins then serve with the crème fraîche.