Rhubarb And Strawberry Breakfast Crisp
|Rhubarb||350 Gram, trimmed and chopped into 5 centimeter lengths|
|Strawberries||500 Gram, hulled and halved|
|Muesli||120 Gram, untoasted|
|Plain flour||25 Gram|
|Caster sugar||55 Gram|
|Cold butter||100 Gram, cut into small pieces|
|Thick greek yogurt||4 Tablespoon|
Preheat the oven to 200°C/gas 6.
Place the chopped rhubarb and strawberries in a baking dish.
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 the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Sprinkle the topping over the fruit and bake for 30 minutes until golden brown and bubbling.
Top each serving with 1 tbsp yogurt or leave guests to add their own.