b>for a further 2 hours, then stir in the crumble
n plastic wrap and refrigerate for 30 mins.
Meanwhile, combine
level the top, then bake for 25 mins until almost set
o 350 degrees F.
For the pastry shell, mix sugar
br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and butter
ntil sugar dissolves. Simmer, uncovered, for 4-5 minutes, until pears
n a baking pan.
For the crumble, combine the oats, flour
-quart baking dish.
For the crumble, sift flour into a
nch over long sides.
For the crumble, sift flour and cinnamon
owl with an electric mixer for 3 mins, until smooth.
aking dish. Set aside.
For the crumble topping, place oats, almonds
eat to high and boil for 5 mins. Reduce heat to
an and spread evenly.
For the crumble, combine all ingredients in
ook over a medium heat for about 10 minutes, stirring occasionally
br>Add the oxo cubes - crumble them evenly over the top
Preheat oven to 400\u00b0F.
Divide rhubarb and blueberries between four 8.5 oz ramekins. Pour orange juice evenly over fruit then sprinkle with sugar.
For the crumble, in a large bowl, combine flour, oats, Corn Flakes, coconut and cinnamon. Add butter and mix well.
Sprinkle crumble evenly over fruit. Bake for 20-25 mins, until rhubarb is tender and topping is crisp and golden. Let cool for 5 mins before serving. Dust with powdered sugar and serve with heavy cream.
br>Mix on med-high for 2-3 minutes until you
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
arge breadcrumbs. Fingers are best for this job but you can
FOR THE CRUST:
1.<