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one of these
Stork Original 250G
Stork Original 500G
Stork Original 1KG
Stork Baking Block 250g
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
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.
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