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Rhubarb Crumble
by Toby Puddock
Magazine Issue: AUS/NZ Issue Four
Rhubarb Crumble

Delicious, and an old-school Brit's favourite. My Granny in Weymouth (southern England) used to prepare this dish regularly in their guesthouse. She refused to give me her recipe so I sourced another decent recipe and switched apples for rhubarb. I was surprised how quick it was to put together.

100g brown sugar
1 t baking powder
60g unsalted butter
150g plain flour
2 cups poached and drained rhubarb
Soufflé moulds

Mix the sugar with the baking powder. Then, put the butter in with the flour and, with the tips of your fingers, crumble the butter into the flour. We're after pea-sized pieces of this mix so don't squish it too much. Now toss the sugar mix with the flour mix. Spoon the poached fruit into individual buttered soufflé moulds and sprinkle the crumble mix over the top. Bake at 180 degrees Celsius for 40 minutes.

Cross References:
Roast Chicken
Winter Vegetables

Original Source:
Rehash the Roast

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