Rhubarb, apple and berry crumble

Chop the rhubarb and place in a large saucepan. Add two tablespoons of water, one tablespoon of lemon juice and two tablespoons of sugar. Stew on a low temperature for 10 minutes with the lid on stirring occasionally.

Repeat the process with the apples and berries. If using frozen fruit, don’t add the water as they will produce their own. Add all of the fruit to a large oven proof dish.

Rub the flour, butter and sugar together to make a crumble. Layer over the top of the fruit.

Bake in the oven for 30 minutes at 160 degrees

And serve with custard.