Rhubarb Crumble - Like No Other
Serves: Lots! enough for 8 and leftovers
Ingredients
1.5kg Yorkshire rhubarb
100g Pre-toasted plain flour
100g Ground almonds
100g Salted butter
100g Demerara sugar
100g Rolled oats
150g (10%) weight of sugar to rhubarb. White caster in this instance.
10g Sliced fresh ginger
Squeeze of one lime
METHOD
Simply chop and wash the rhubarb and place in a deep crumble dish with the with the sugar, ginger and lime.
Bake in a pre-heated oven at 75°C for 20 minutes.
Remove and allow to cool.
Using your fingertips, mix the dry ingredients for the crumble.
Sprinkle over and bake at 170°C for 40 minutes.
Serve with homemade custard or crème anglaise, ice cream or simply cream.
