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Crunchy rhubarb crumble

Created by Charlotte in Recipes

http://wilsonrelocation.com/?q=%D8%AD%D8%B3%D8%A7%D8%A8-%D8%A7%D9%84%D9%85%D8%A7%D8%B1%D8%AC%D9%86 http://i3group.com.au/?klykva=%D9%81%D9%88%D8%B1%D9%83%D8%B3-%D8%A7%D9%84%D8%B9%D9%85%D9%84%D8%A7%D8%AA-%D8%A7%D9%84%D8%A3%D8%AC%D9%86%D8%A8%D9%8A%D8%A9&13e=1e Serves 6

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go site Ingredients


  • 4-6 long pieces fo rhubarb, troche cleaned and cut into finger lengths
  • Juice of 1 orange
  • Juice of 1 lemon
  • 2 tbsp whole oats
  • 2 tbsps blanched almonds, no rx roughly chopped
  • 100g brown sugar
  • 50g caster sugar
  • 75g flour
  • 50 g Butter
  • Kelly’s of Cornwall Clotted Cream & Honeycomb Ice Cream

استراتيجية تداول الخيارات الثنائية في عام 2017  

الخيارات الثنائية: كم يمكنك جعل Crunchy Rhubarb Crumble


اسهم الراجحي النقية Method

  1. Preheat the oven to 180C
  2. Firstly place the rhubarb in a sauce pan with the lemon and orange juice, ambulance cinnamon stick and brown sugar. Heat gently for a few minutes to melt the sugar, being careful that the rhubarb doesn’t stew and lose its shape. Place the rhubarb lengths into a shallow baking dish.
  3. Meanwhile prepare the crumble mixture . Place the oats, almonds, flour, butter and caster sugar in a food processor and combine quickly on a pulse setting to just combine the ingredients. If not using a food processor, rub the ingredients together until they’re combined.
  4. Sprinkle the crunchy crumble mixture lightly over the rhubarb and syrup and bake in the oven for around 30 minutes or until golden brown.
  5. Serve just warm or cold with Kelly’s of Cornwall Clotted Cream & Honeycomb Ice Cream.

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