Sunday, 20 October 2013

Rhubarb Crumble.

I must say this was a revaluation just by adding two ingredients that I would not normally use!
Having found lots of hazelnuts in the local lanes this year I thought I would find a way of using them in a recipe rather than just eating them.
Toasting them is easy just place the shelled nuts into a dry frying pan on a medium heat and keep them moving until nicely toasted.

For the crumble -
75g unsalted butter, diced
160g plain flour
125g caster sugar
Toasted hazel nuts

Put all the ingredients into a bowl and rub together with your fingers until combined into a crumble texture.

Cut the rhubarb into pieces about three inches long and place into a sauce pan with a little water, sugar and some vanilla essence (you can use fresh vanilla if you want to posh it up a bit!).
Cook on a low heat for  8-10mins until the sugar has dissolved.
Do not over cook it as it will be cooked again in the oven later.
When cooled place the rhubarb into an ovenproof dish and sprinkle the crumble mixture over the top completely covering.
Place into an oven at  180 degrees and cook until the crumble is starting to turn golden, around 20-30mins.
Serve with cream or icecream.

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