Rhubarb And Raspberry Crunch

Preheat the oven to 180°C (350°F). Cut the rhubarb into 2.5 cm (1 in) lengths and place in a baking dish.

Scatter the frozen raspberries over the rhubarb and sprinkle with 87 g of the demerara sugar (half of the total amount).

In a medium bowl, combine the melted butter, rolled oats, coarsely crushed digestive or ginger biscuits, mixed chopped nuts, remaining 87 g of demerara sugar, and a pinch of cinnamon. Mix until the texture resembles coarse breadcrumbs.

Spread the crunch mixture evenly over the fruit layer, ensuring it covers all the rhubarb and raspberries.

Bake in the preheated oven for 30-35 minutes until the topping is golden brown and the fruit underneath is bubbling at the edges.

Remove from the oven and allow to cool for 5 minutes before serving warm.