Preheat oven to 220C. Grease 4 x 1.3 cup capacity
heatproof baking dishes and place onto a baking
tray. Place rhubarb and half cup sugar into a
saucepan and place over a medium heat. Bring to
the boil, stir and simmer for 2 minutes or until
rhubarb is just tender. Transfer to a large bowl
and cool.
Place remaining sugar, flour and cinnamon into a
food processor and process for 30 seconds or until
combined. Add butter and pulse until mixture
resembles coarse breadcrumbs
Spoon rhubarb into prepared baking dishes.
Generously spoon crumble mixture onto rhubarb. Bake
for 15 to 20 minutes or until crumble is golden.
Serving
Suggestions
Serve warm with thick cream or ice-cream, if desired.
Originally Submitted
3/24/2012
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