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.
