Charles Chauvel's famous feijoa crumble recipe - 23 June
Rhubarb and feijoa crumble
Time: 10 Minutes
12 feijoas - cut in half, insides scooped out
2 sticks rhubarb, chopped
1 cup brown sugar
1 cup rolled oats
100g butter or substitute
Grease a baking dish with some of the butter.
Place feijoas and rhubarb in a single layer in the dish. Cover with about 1/3 of the brown sugar, and mix together.
In a separate bowl, rub rolled oats, and the remaining sugar and butter together, and then sprinkle on top of the fruit.
Bake on fan bake 160 C for 30 min or until crisp and brown on top, and fruit is bubbling below.