Cookbook:Rhubarb Crumble III

Rhubarb Crumble III
Category	Dessert recipes
Difficulty

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Ingredients

• 500 g (1 lb) fresh trimmed rhubarb
• 75 g (3 oz) caster sugar
• 2 tbsp water
• 150 g (6 oz) self-raising flour
• 75 g (3 oz) butter
• 100 g (4 oz) brown sugar

Procedure

1. Preheat oven to 190°C (375°F / gas mark 5).
2. Cut the rhubarb into pieces and stew for a short time with the caster sugar and water until tender.
3. While the rhubarb is stewing, combine the flour and butter in a bowl until it resembles fine breadcrumbs.
4. Stir in the brown sugar.
5. Place the cooked rhubarb in a deep pie dish (1 L / 2 pt).
6. Spoon over the crumble topping and spread out evenly
7. Bake crumble for about 25 mins until the crumble is golden brown.