Difference between revisions of "Rhubarb Crumble"
RealRecipes (talk | contribs) m (moved Cookbook:Rhubarb Crumble to Rhubarb Crumble: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
||
| Line 20: | Line 20: | ||
# Cook crumble for about 25mins until the crumble is golden brown. | # Cook crumble for about 25mins until the crumble is golden brown. | ||
| − | Serve with [[ | + | Serve with [[Custard|custard]] or [[Cream|cream]] or even [[Vanilla|vanilla]] [[Ice Cream|ice cream]]. |
[[Category:Dessert recipes|{{PAGENAME}}]] | [[Category:Dessert recipes|{{PAGENAME}}]] | ||
Revision as of 06:27, 6 April 2012
Ingredients
- 500 gm (1lb) fresh trimmed rhubarb
- 75 gm (3oz) caster sugar
- 2 tbsps water
- 150 gm( 6oz) self-raising flour
- 75 gm (3oz) butter
- 100 gm (4oz) brown sugar
Procedure
- Preheat oven to 190C/375F/gas mark 5.
- Cut the rhubarb into pieces and stew for a short time with the caster sugar and water until tender.
- While the rhubarb is stewing, in a bowl mix the flour & butter until it resembles fine breadcrumbs.
- Stir in the brown sugar.
- Place the cooked rhubarb in a deep pie dish (1lt / 2pt).
- Spoon over the crumble topping and spread out evenly
- Cook crumble for about 25mins until the crumble is golden brown.
