Rhubarb Crumble


2 apples, cored and sliced thinly

2 pears, cored and sliced thinly

1 cup rhubarb, trimmed and sliced finely

1 cup fresh orange juice

½ cup dates, deseeded and roughly chopped

2 cups organic raw oats

1 cup almonds, roughly chopped

1 cup pepitas/pumpkin seeds

1 tbsp cinnamon powder

½ cup sunflower seeds

1 tbsp omega spread or sunflower oil

yoghurt to serve



Place the fruit, juice and dates in a pot over a low temperature, and put the lid half on. Stew until the fruit is tender, about 15 min. Meanwhile, make the topping by mixing all the dry ingredients together in a large bowl. Using your hands, rub the oil/spread through this mixture, keeping it a little chunky. Set aside.

In a small baking dish or loaf tin spread the stewed fruit over the bottom, and then top with the crumble. Bake at 180°C until the oats just start to change colour (approx. 15 min). Serve with a dollop of yoghurt.