Tuesday 17 May 2011

RECIPE FOR RHUBARB CRUMBLE



Click here for the 'Seeds of Eaden' seed shop

It is this time of year that rhubarb is starting to flourish, so what can be better than picking your home grown rhubarb and making a crumble? Serves 4.

Ingredients
  • 12 stalks rhubarb
  • 8 table spoons sugar
  • 4 table spoons water
To make crumble:
  • 4 oz/110 g Butter
  • 4 oz/110 g Flour
  • 6 oz/180 g Sugar

  • 2 oz/55 g desiccated coconut
Wash the rhubarb and cut into 4 cm pieces and place in an ovenproof dish. Add the water and sugar.

Cut the butter into cubes and place in a mixing bowl.  Add the flour and the sugar and rub the mixture together until it resembles fine crumble. Add the coconut to the mixture.


Place the crumble over the rhubarb and place into a oven set at 180C/350F/Gas 4  for 45 minutes.

Serve with custard.

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