Recipe Tip: Rhubarb Crumble
Top Recipe for 6 Persons. All ingredients and tips for getting it right. A rhubarb crumble doesn't get any better than this - recipe by Felicity Cloake.
- 800 grhubarb
- 40 gsugar
- 25 galmonds with skin, chopped
- 170 gvery cold butter
- 150 gflour
- 75 galmonds, ground
- 75 gsugar
Step 1Cut the rhubarb into pieces about the thickness of a finger and mix with the sugar in a baking dish or ovenproof pan.
Step 2Grate the very cold butter on a coarse grater. Using your hands, rub with the rest of the crumble ingredients until you have a lumpy mixture.
Step 3Leave to rest in the freezer for 10 minutes or in the fridge for at least half an hour. Preheat the oven to 200°C.
Step 4Spread the crumble over the marinated rhubarb and shake so that the mixture is evenly distributed.
Step 5Bake for 30 minutes, then sprinkle the chopped almonds on top and bake for another 10 minutes until the crumble is a nice golden colour.
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