Parmigiano Reggiano berry crumble
500 g bag mixed frozen berries, defrosted and juice reserved
300 g rhubarb, cut into 2 cm chunks
½ tsp vanilla essence
2 tsp cornflour
80 g plain flour
50 g dark brown sugar
70 g grated Parmigiano Reggiano
50 g butter, softened
150 g oatmeal
Preheat the oven to 180°C. Carefully combine the berries, rhubarb, vanilla essence, cornflour and reserved fruit juice then pour into individual ramekins.
Mix together oatmeal, flour, brown sugar and 50 g Parmigiano Reggiano in a bowl and rub in the butter to give a fine breadcrumb texture.
Spoon the oatmeal mixture over the fruit, sprinkle with Parmigiano Reggiano and bake in the oven for 20-25 minutes until golden and crunchy.