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    Rhubarb and strawberry breakfast crisp

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    Rhubarb and strawberry breakfast crisp

    For the topping, use your favourite untoasted muesli; adding a touch of cinnamon to it works particularly well with the fruit.

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 350g Rhubarb, trimmed and chopped into 5cm lengths
    • 500g Strawberries, hulled and halved
    • 1 tbsp Plain flour
    • 50g Caster sugar
    • Topping
    • 120g Untoasted muesli
    • 25g Plain flour
    • 55g Caster sugar
    • 100g Butter, cold, cut into small pieces
    • 4 tbsp Thick Greek yogurt


    1. Preheat the oven to 200˚C/gas mark 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.
    2. 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.
    3. 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.

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    Drinks recommendation

    A tart cereal dish is complemented by the notes of Madagascan vanilla and sweet honey in this indulgent smoothie. Seriously Smooth Madagascan Vanilla and Honey Yogurt Smoothie (£1.59/250ml).


    Average user rating

    5 stars