Rhubarb and strawberry breakfast crisp
By: Bill Granger
Printer friendly version
-
Rhubarb and strawberry breakfast crisp
- Prep time:
- 10 mins
- Cook time:
- 40 mins
- Serves:
- 4
Rise and shine with Bill Granger's homemade baked breakfast muesli.
Similar recipes
Tips and suggestions
- Drink with...
- Champagne
Ingredients
- 350g Rhubarb, chopped into 5cm lengths
- 500g Strawberries, hulled and halved
- 1 tbsp plain flour
- 50g caster sugar
- thick Greek yogurt, to serve
For the topping
- 120g untoasted luxury muesli
- 25g plain flour
- 55g caster sugar
- 100g cold Butter, cut into small pieces
Method
1. Preheat the oven to 200C/ gas 6.2. Put the chopped rhubarb and strawberries in a baking dish. Sprinkle with the flour and sugar and toss to combine. Bake for 10 minutes.
3. For the topping: mix the muesli, flour and sugar together in a large bowl, add the butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs.
4. Sprinkle the topping over the fruit mixture and bake for 30 minutes until golden brown and bubbling. Serve with thick Greek yogurt.
Feed Me Now
published by Quadrille
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register