Serves 6
400g rhubarb, trimmed and cut into 3cm pieces
50ml cold water
75g caster sugar
200g plain flour
100g cold butter, cubed
125g demerara sugar
double cream or vanilla custard, to serve
Preheat the oven to 180, gas mark 4. Mix the rhubarb, water and caster sugar together, then divide evenly between 6 ramekins.
Sift the flour into a bowl, add the butter and rub in with your fingertips until it resembles fine breadcrumbs. Stir in the demerara sugar.
Sprinkle the crumble mixture into the ramekins but down press it down too much. Bake in the oven for 25-30 mins or until the topping is golden and the rhubarb is bubbling at the edges.
Serve hot with cream or custard.
400g rhubarb, trimmed and cut into 3cm pieces
50ml cold water
75g caster sugar
200g plain flour
100g cold butter, cubed
125g demerara sugar
double cream or vanilla custard, to serve
Preheat the oven to 180, gas mark 4. Mix the rhubarb, water and caster sugar together, then divide evenly between 6 ramekins.
Sift the flour into a bowl, add the butter and rub in with your fingertips until it resembles fine breadcrumbs. Stir in the demerara sugar.
Sprinkle the crumble mixture into the ramekins but down press it down too much. Bake in the oven for 25-30 mins or until the topping is golden and the rhubarb is bubbling at the edges.
Serve hot with cream or custard.
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