Rhubarb And Raspberry Crunch

Ingredients

 * 100g (4oz) butter, melted
 * 100g (4oz) rolled oats
 * 100g (4oz) digestive or ginger biscuits, coarsely crushed
 * 50g (2oz) mixed chopped nuts
 * 175g (6oz) demerara sugar, divided in half
 * Pinch of cinnamon
 * 450g (1lb) rhubarb, cut into 2.5cm (1in) lengths
 * 225g (8oz) frozen raspberries

Directions

 * 1) Mix together butter, Oats, crushed biscuits, nuts, half Sugar and cinnamon.
 * 2) In another bowl mix remaining Sugar and fruits together.
 * 3) Place half fruit in bottom of a 1.1 litre (2 pint) greased ovenproof dish. Sprinkle with half biscuit mixture.
 * 4) Repeat layers.
 * 5) Bake: Conventional Oven preheated, 190­C 30-40 mins (Gas Oven Mark 4, 30-40 mins)
 * 6) Serve hot or cold with ice cream or cream.