Rhubarb and ginger crumbleby ash lawson |
| Preperation time: 15 mins Cooking time: 55 mins Serves: 6 |
| Recipe Ingredients |
| 800g rhubarb, trimmed and cut into 2cm
lengths; 100g caster sugar; 4 tbsp ginger preserve; 75g butter, chilled; 150g plain flour; 100g flaked almonds; fresh custard, cream or ice cream to serve. |
| Recipe Method |
| Put the rhubarb in an ovenproof dish and
sprinkle over 25g of the sugar. Cover and cook in the oven at
190c/gas5 for 30 minutes until the rhubarb is tender. Gently stir
in the ginger preserve. Make the crumble topping by rubbing the butter into the flour until it resembles breadcrumbs. Stir in two-thirds of the almonds and the remainig sugar. Sprinkle the topping over the rhubarb and cook, uncovered, for 15 minutes. Sprinkle over the remaining almonds and return to the oven for a further 10 minutes. |
| More recipes: |
| Sticky
pecan and banana pie Rhurbarb ice cream Rhubarb meringue pie Rhubarb and orange fool Rhubarb cheesecake |
 |