Rhubarb crumble

Rhubarb is in season and we love rhubarb so I had to make crumble. I boiled the rhubarb with sugar to taste and then put it in ramekins to cool. The crumble today was equal weights of butter, flour, porridge oats and Demerara sugar. Feel free to add chopped nuts, cinnamon or whatever else you think will add to the flavour. 

Sprinkle on top of the rhubarb and cook for 25 minutes at 180C, gas mark 4, 350F. The perfect complimentary dessert to pork belly. 

   
 

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Published in: on May 17, 2015 at 8:15 pm  Leave a Comment  
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