Rhubarb Crumble
Unlimited access. Half the price.
Ingredients
700g (1 1/2lbs) rhubarb
110g (4oz) sugar
1-2 tablespoons water
For the crumble:
110g (4oz) white flour, preferably unbleached
50g (2oz) cold butter
50g (2oz) caster sugar
25g (1oz) chopped almonds or hazelnuts (optional)
1/2 teaspoon cinnamon (optional)
1.2 litre (2 pint) capacity pie dish
Method
Cut the rhubarb into 2.5cm (1 inch) pieces and turn into a pie dish. Sprinkle with sugar. Add the water.
Rub the butter into the flour just until the mixture resembles coarse breadcrumbs, add the sugar and cinnamon and chopped nuts if using.
Sprinkle this mixture over the rhubarb in the pie dish.
Bake in a preheated moderate oven 180°C/350°F/Gas Mark 4, for 30-45 minutes or until the topping is cooked and golden.
Serve with whipped cream and soft brown sugar.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.