Breakfast - Rhubarb Crumble

by Betty Bridgens
(Betty & Tony's B&B, Orillia, Ontario, Canada)

Fill individual ramekins with chopped rhubarb. Add a level tablespoon of sugar and a shake of Nutmeg. Add one tablespoon of orange juice. Top with 1½ tbsps of crumble. Cook for 35 minutes at 335° convection bake. Serve with Vanilla Yogurt or custard.

Crumble mix:
1 cup Flour
3 oz. Butter
1/4 cup Sugar
½ cup of Porridge Oats
Nutmeg

Cut the butter into the flour until fine crumbs. Add the sugar, oats and nutmeg and stir. Keep in the fridge until needed as a topping.