Rhubarb and Almond Crumble

Name: Rhubarb and Almond Crumble
Prep time: PT15 minsM
Cook time: PT40 minsM
Total time: 1 h
Yield: 8
Ingredients: 250gPlain Flour; 125gGround Almonds; 375gTate & Lyle Fairtrade Dark Soft Brown Sugar; 200gRolled Oats; 100gFlaked Almonds; 2 tspMixed Spice; 250gButter (softened); 800gFresh Rhubarb (chopped into 1cm pieces); 2 tspCornflour; 125gTate & Lyle Fairtrade Golden Caster Sugar; Cream, Ice Cream or Crème Fraîche

Categories:

A sumptuous dinner party winner, this rhubarb and almond crumble is perhaps the most delicious way to use rhubarb when it is in season.

Prep Time

15 mins

Cook Time

40 mins

Servings

For the Topping

250g Plain Flour 250g Plain Flour
125g Ground Almonds 125g Ground Almonds
375g Tate & Lyle Fairtrade Dark Soft Brown Sugar 375g Tate & Lyle Fairtrade Dark Soft Brown Sugar
200g Rolled Oats 200g Rolled Oats
100g Flaked Almonds 100g Flaked Almonds
2 tsp Mixed Spice 2 tsp Mixed Spice
250g Butter (softened) 250g Butter (softened)

For the Rhubarb

800g Fresh Rhubarb (chopped into 1cm pieces) 800g Fresh Rhubarb (chopped into 1cm pieces)
2 tsp Cornflour 2 tsp Cornflour
125g Tate & Lyle Fairtrade Golden Caster Sugar 125g Tate & Lyle Fairtrade Golden Caster Sugar

To Serve

Cream, Ice Cream or Crème Fraîche Cream, Ice Cream or Crème Fraîche

Instructions

HOW TO MAKE THIS RECIPE

Preheat the oven to 160°C/325°F/Gas Mark 3.
To make the topping, place all the dry ingredients in a large mixing bowl and stir well. Add the butter and bring together with your hands into rough crumbs.
Divide the rhubarb between eight ramekins or into one large oven proof dish.
Mix the cornflour with the Tate & Lyle Caster Sugar and sprinkle it evenly over the fruit. Spread the crumble topping over the fruit and press down very gently.
Bake in the oven for 40 minutes. Serve with cream, ice cream or crème fraiche.