Tue, 24 May 2016
Compote:
1 large bunch rhubarb-approx 5-7 sticks
100g caster sugar
1 tablespoon water
Bring to the boil for 3-4 minutes. Allow to cool down.
Crumble:
250g plain flour
150g butter
125g brown sugar
Pinch cinnamon
Rub all ingredients together.
Assembly:
Line a buttered tartlet mould with sweetened short crust pastry.
You can use either one large tartlet mould or a series of smaller ones.
½ fill with rhubarb & strawberry compote
Scatter with some of the crumble topping
Cooking times: (Vary depending on size of dish)
Large crumble: Bake in a hot oven for 35-40 minutes (180C/350F/Gas Mark 4)
Individual Crumble: Bake in a hot oven for 20 minutes (180C/350F/Gas Mark 4)
Tips:
Leftover crumble topping and pastry can be successfully frozen for later use.
Leftover compote can be mixed with yoghurt and granola for a delicious breakfast option.
Watch how it's made below:
Fri, 26 April 2024
Chef: Tommy Butler
View More.
