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Rhubarb Crumble Recipe

Prep

15 min

Bake

40 mins

Serves

8

Difficulty

Medium

About

Looking for a delicious dessert recipe? Look no further. We've got the crumble recipe to top all crumble recipes! A sumptuous dinner party winner and the ultimate comfort food, this rhubarb and almond crumble is perhaps the most delicious way to use rhubarb when it is in season. So, if you're bored of baking the classic apple crumbles, try your hand at this rhubarb crumble recipe instead.

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Instructions
Ingredients
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Rhubarb Crumble Recipe

Step 1

Follow this simple, 5-step rhubarb crumble recipe for a delicious after-dinner treat.

Step 2

Preheat the oven to 160°C/325°F/Gas Mark 3.

Step 3

To make the crumbly 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.

Step 4

Divide the rhubarb between eight ramekins or into one large, oven-proof baking dish.

Step 5

Mix the corn flour 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.

Step 6

Bake in the oven for 40 minutes until golden brown. Serve with cream, vanilla ice cream, Creme Fraiche, or vanilla custard.

Ingredients – 7 items

Serving

1

For the crumbly topping

Flour

Plain flour

250 g
Almonds

Almonds

Ground

125 g
Fairtrade Dark Brown Soft

Tate & Lyle’s Pure Cane Dark Brown Soft Sugar

375 g
Oats

Rolled oats

200 g
Flaked almonds

Flaked almonds, roughly chopped

100 g

Mixed spice

2 tsp
Butter

Butter

Softened

250 g

For the rhubarb filling

Rhubarb

Fresh

800 g
Cornstarch

Cornflour

2 tsp
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

125 g

To serve

Cream

Cream

2/3 tbsp

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With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
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200g Tate & Lyle Caster Sugar
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Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
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Ingredients:

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6 cloves garlic crushed
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2 Tbsp Fish sauce
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1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
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2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
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-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
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