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Charles Chauvel's famous feijoa crumble recipe - 23 June

Rhubarb and feijoa crumble

Time: 10 Minutes
Costs: $10
Serves: 4


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.

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