Nutty Rhubarb and Apple Crisp Recipe

75 g/3 oz wholemeal flour
50 g/2 oz plain (all-purpose) flour

50 g/2 oz butter or hard block margarine, diced
50 g/2 oz rolled oats
75 g/3 oz light brown sugar

50 g/2 oz walnuts, chopped

3 large cooking (tart) apples, sliced

350 g/12 oz rhubarb, cut into short lengths
Granulated sugar, for sprinkling

Whipped cream, to serve

Method:

Mix the flours in a bowl. Rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the oats, brown sugar and nuts. Mix the apples and rhubarb in an ovenproof dish and sprinkle liberally with granulated sugar to taste. Sprinkle over the nut and oat mixture. Press down lightly. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 50 minutes or until golden brown and cooked through. Serve with whipped cream.