Tuesday, 17 May 2011


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.

  • 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.

For related articles click onto:
Banana loaf recipes
Cherry pie
Chocolate Cheesecake
Christmas cake
Christmas mince pies
Christmas puddings

Coffee and walnut cake
Growing rhubarb
Lemon meringue pie
Loaf cakes
Recipe for apple crumble
Recipe for Asparagus Quiche
Recipe for blackcurrant cheesecake
Recipe for cherry pie
Recipe for Egg Custard
Recipe for English Apple pie
Recipe for Plum Chutney
Recipe for rhubarb crumble
Recipe for scones
Recipe for strawberry cheesecake
Recipe for strawberry jam
Recipe for victoria sponge
Sponge cake recipe
Strudel recipe

No comments:

Post a Comment