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Individual Rhubarb & Raspberry Crumble

Tue, 24 May 2016

Individual Rhubarb & Raspberry Crumble

Compote:

1 large bunch rhubarb-approx 5-7 sticks

100g caster sugar

1 tablespoon water

Bring to the boil for 3-4 minutes. Allow to cool down.

Crumble:

250g plain flour

150g butter

125g brown sugar

Pinch cinnamon

Rub all ingredients together.


Assembly:

Line a buttered tartlet mould with sweetened short crust pastry.

You can use either one large tartlet mould or a series of smaller ones.

½ fill with rhubarb & strawberry compote

Scatter with some of the crumble topping

Cooking times: (Vary depending on size of dish)

Large crumble: Bake in a hot oven for 35-40 minutes (180C/350F/Gas Mark 4)

Individual Crumble: Bake in a hot oven for 20 minutes (180C/350F/Gas Mark 4)

Tips:

Leftover crumble topping and pastry can be successfully frozen for later use.

Leftover compote can be mixed with yoghurt and granola for a delicious breakfast option.

Watch how it's made below:

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