Rhubarb and Blackberry Crumble
Rinse and pull off the outer skin of the rhubarb. Chop the pulp into small pieces. Rinse the blackberries and pat dry with kitchen paper.
Combine the rhubarb and blackberries with 50g (approximately 1 3/4 ounce) of sugar and spoon into 4 serving ramekins.
Preheat the oven to 180°C (approximately 360ºF). Combine the remaining sugar, spices and flour. Divide the butter into small pieces and add to the flour mix. Using your fingertips, rub everything together to create a crumble.
Fill the ramekins with the crumble and bake until golden brown (30-35 minutes).
Serve hot or cold.