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Categories:Viewed: 101 - Published at: 3 years ago
Ingredients
- 400 g rhubarb
- 75 g sugar
- 300 g shortcrust pastry
- 100 g plain flour
- 1 teaspoon cinnamon
- 50 g butter
- 100 g sugar
- 75 g almonds
- 50 g ground almonds
- 3 tablespoons apricot jam
Method
- Preheat the oven to 200C Put the rhubarb in a single layer in a shallow greased dish and sprinkle on the caster sugar.
- Cover with foil and cook in the oven for 15 minutes.
- Remove the foil, turn the pieces over and cook, uncovered, for another 10 minutes or until tender.
- Set aside.
- Meanwhile, roll out the pastry on a lightly floured surface and use to line a 23cm flan tin.
- Prick the base.
- Lay a piece of foil inside and weight it down with baking beans or rice.
- Bake for 10 minutes, then remove the foil and beans or rice and bake for another 5 minutes.
- Reduce the oven temperature to 190C
- Sift the flour and cinnamon into a bowl.
- Add the butter and rub inches Stir in the demerara sugar and both types of almonds.
- Spread the jam or marmalade in the base of the flan case.
- Drain the juice off the rhubarb and put the rhubarb in the flan case.
- Sprinkle the crumble on top.
- Bake for another 20 minutes.
- Serve warm with cream or custard.
