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LOCATION: Recipes >> Dessert Recipes >> Rhubarb Crumble

Print this Recipe    Rhubarb Crumble

Yield: 4 servings

450 g rhubarb; cut into 2-3 cm pieces
75-100 g granulated sugar
175 g plain flour
75 g butter
50 g caster sugar

Pre-heat oven to 190 0C / 375 0F / Gas 5. Put the rhubarb into a
1.1 litre (2 pint) oven-proof dish in layers with the granulated
sugar. Sift flour into a bowl. Rub butter into flour until mixture
resembles fine breadcrumbs. Stir in the caster sugar. Sprinkle
the crumble mixture thickly and evenly over the fruit. Press down
lightly with palm of hand then smooth the top with a knife. Bake
for 15 minutes. Reduce temperature to 180 0C / 350 0F / Gas 4.
Cook for a further 45 minutes or until top is lightly brown. Serve
with fresh double cream, creme fraiche or custard.

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