Rhubarb Crumble
Rhubarb Crumble
©Michael Rathmayer
Rhubarb Crumble
©Michael Rathmayer
For the filling:
Ingredients (Serves 6)
800
g
rhubarb
40
g
sugar
25
g
almonds with skin, chopped
For the crumble:
Ingredients (Serves 6)
170
g
very cold butter
150
g
flour
75
g
almonds, ground
75
g
sugar
salt
- Cut the rhubarb into pieces about the thickness of a finger and mix with the sugar in a baking dish or ovenproof pan.
- Grate the very cold butter on a coarse grater. Using your hands, rub with the rest of the crumble ingredients until you have a lumpy mixture.
- Leave to rest in the freezer for 10 minutes or in the fridge for at least half an hour. Preheat the oven to 200°C.
- Spread the crumble over the marinated rhubarb and shake so that the mixture is evenly distributed.
- Bake for 30 minutes, then sprinkle the chopped almonds on top and bake for another 10 minutes until the crumble is a nice golden colour.
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