Raspberry & rhubarb crumble

•     2 lbs. Rhubarb, washed and chopped
•    6 tbsp honey
•    Few drops of vanilla
•    ½ cup raspberries
•    8 tbsp sugar
•    1-cup flour
•    4 tbsp butter
•    1/3-cup breadcrumbs

Preheat oven to 375. Place rhubarb in an 8inch ovenproof dish. Add the honey and vanilla and sprinkle with raspberries and half the sugar.

Rub the flour and butter together to a crumbly mixture. Add the rest of the sugar and the breadcrumbs and mix well. Spread evenly over the fruit.

Bake for 25-30 minutes or until the top is golden brown.

Serves 4-6