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Rhubarb Crumble
Cooking time20 minutes
Prep time30 minutes
Servings4 portions
Ingredients
500g rhubarb
40g caster sugar
1 teaspoon ground cinnamon
100g plain flour
50g caster sugar
50g Stork Tub
Baking tin: 4 small ovenproof dishes of approx. 200 ml capacity
Energy (kcal)
0 kcal
Energy (kJ)
0 kJ
Protein (g)
0.0 g
Carbohydrate incl. fibre (g)
0.0 g
Carbohydrate excl. fibre (g)
0.0 g
Sugar (g)
0.0 g
Fibre (g)
0.0 g
Fat (g)
0.0 g
Saturated fat (g)
0.0 g
Unsaturated fat (g)
0.0 g
Monounsaturated fat (g)
0.0 g
Polyunsaturated fat (g)
0.0 g
Trans fat (g)
0.0 g
Cholesterol (mg)
0 mg
Sodium (mg)
0 mg
Salt (g)
0.00 g
Vitamin A (IU)
0 IU
Vitamin C (mg)
0.0 mg
Calcium (mg)
0 mg
Iron (mg)
0.00 mg
Potassium (mg)
0 mg
Instructions
Preheat the oven to 200°C 180°C fan oven, Gas mark 6.
Cut the rhubarb into small chunks. Mix with the sugar in a pan.
Cook for 8 minutes over a moderate heat, stir regularly. Add the cinnamon and let cool slightly while you make the crumble.
In a large bowl mix the flour, sugar, and the Stork with a fork to form a crumble.
Spoon the rhubarb mixture into the ovenproof dishes. Divide the crumble on top.
Bake rhubarb crumble in the preheated oven for 20-25 minutes until cooked and golden brown.
Cooking time20 minutes
Prep time30 minutes
Servings4 portions
