Celeste Vlok: graphic design and illustration
 
Food Photography: Rhubarb and Berry Crumble


Rhubarb & Red Berry Crumble
adapted from Mowielicious

Makes 3-4 ramekins

200g rhubarb
180g mixed berries (cherries, raspberries, blueberries and strawberries), fresh or frozen
3 tbsp unrefined sugar
1 tsp mixed spice
80g plain flour
60g jumbo oats
40g unrefined sugar
1 tsp vanilla paste
80g cold unsalted butter

Preheat the oven to 180˚C.

Wash, peel and slice the rhubarb into small chunks. Place in a bowl and mix with the red berries, add the sugar and mixed spice. Mix well and distribute equally into the ramekins.

In a separate bowl, mix the flour with the oats, and sugar. Add the vanilla paste and butter. Mix well with your hands until crumbly.

Spread the crumble over the fruit mixture in the ramekins. Place in the centre of the oven and bake for 30 minutes, or until the red fruit juices start to bubble under the crumble topping.

Serve hot topped with vanilla ice cream.