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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I planted five rhubarb plants in the garden in 2003. Then, I found this recipe comes from Supercook's supersavers cookbook (1980). The favour of the dessert is nice. However, we only have it as a treat a couple of time per year as my husband needs to lose weight. I normally use half apple, half rhubarb as I found the original recipe a bit too sharp for me. We also pre-heat the rhubarb mixture before spoon it into the pie dish. Ingredients:
1 kg rhubarb, chopped |
1 lemon, grated rind and juiced |
15 ml crystallized ginger, finely chopped (or stem ginger) |
75 g brown sugar |
150 g plain flour |
1 -1 1/2 g salt |
65 g butter, diced |
50 g granulated brown sugar (or demerara sugar) |
Directions:
1. Heat the oven to 190°C.
2. Grease a 1.15L pie dish with butter.
3. To make the crumble, sift the flour and salt into a large mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in sugar.
4. Put the rhubarb in a bowl and add the lemon rind, juice, ginger and sugar. mix well and spoon into the prepared dish.
5. Cover the rhubarb with the crumble toppings and bake for 25-30 minutes.
6. Serve hot or cold.
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