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De-string the rhubarb and cut the stalks into about 20mm lengths, peel and dice the
Stir in some finely shaved chrystallized ginger at the last moment.
Allow to cool in the serving dish.
Cover with the crumble mix, and bake in a pre-heated oven for about 40 minutes at 190°C
Cut the butter into the mix of the flour, ground almonds, sugar and spices.
Sprinkle over the finished fruit base.
Streusel mix recipe is after Viennese Cookery, Rosl Philpot, and the fruit part after a recipe in A Guide to Good Cooking, Five Roses Flour.
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