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Rhubarb Crumble III

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United Kingdom This recipe is known as British, but other nations also prepare similar recipes.

Source CC-BY-SA-4.0
Credit

"Rhubarb Crumble III" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Crumble_III, revision 4587503), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rhubarb_Crumble_III&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Revision 4587503

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Ingredients 6 ingredients

  1. 500 g (1 lb) fresh trimmed rhubarb
  2. 75 g (3 oz) caster sugar
  3. 2 tbsp water
  4. 150 g (6 oz) self-raising flour
  5. 75 g (3 oz) butter
  6. 100 g (4 oz) brown sugar

Method

  1. Preheat oven to 190°C (375°F / gas mark 5).
  2. Cut the rhubarb into pieces and stew for a short time with the caster sugar and water until tender.
  3. While the rhubarb is stewing, combine the flour and butter in a bowl until it resembles fine breadcrumbs.
  4. Stir in the brown sugar.
  5. Place the cooked rhubarb in a deep pie dish (1 L / 2 pt).
  6. Spoon over the crumble topping and spread out evenly
  7. Bake crumble for about 25 mins until the crumble is golden brown.

Plating

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