• Preheat the oven to 350°F (180°C).
• Place the rhubarb and halved strawberries into a baking dish and sprinkle the sugar on top. Mix the vanilla extract with the water and pour it into the dish. Bake for 15-20 minutes, until the rhubarb is lovely and tender.
• Meanwhile, melt the butter and syrup together in a large saucepan over a low heat, taking care that the mixture doesn’t get too hot. Remove from the heat and stir in the Jordans Cereal, breaking up any large clusters by giving them a good whack with a wooden spoon.
• Sprinkle the crumble topping evenly over the baked fruit. Pop it back in the oven for a further 5-8 minutes, until golden brown. Serve it up with ice cream, crème fraiche, whipped cream or custard.
  
  

RECIPE TIPS:
If you fancy a bit of a change, you could always use plums instead of rhubarb. Or why not try a different variety of Jordans Morning Crisp or Jordans Granola or Jordans Muesli? An apple crumble topped with Morning Crisp Chocolate Curls tastes sensational – just cook 4 cups sliced apples as above, before adding the crumble topping.