Directions

1. Preheat the oven to 180°C.

2. Chop the rhubarb into bite-sized chunks.

3. Put them in a small saucepan with a good fitting lid. Add the raspberries, sweetener and 100ml water.

4. Cook over a low / medium heat to allow the rhubarb to soften for around 10-15 minutes.

5. If the mixture is too wet, remove the id and allow the liquid to reduce over a low / medium heat.

6. Transfer the cooked fruit into either 4 individual dishes or one large dish.

7. In a small bowl, mix together the dry ingredients for the topping and then add the butter and mix.

8. Spread the topping equally over the fruit base and bake for 25-30 minutes or until golden.