Rhubarb Crumble Recipe
Preheat the oven to 180°C/350°F/Gas 4.
Put the rhubarb on a baking tray.Sprinkle with the sweet white wine and caster sugar and roast in the oven for 10 minutes or until softened.Remove from the oven and leave to cool.
Spoon the roasted rhubarb into an ovenproof dish, about 4cm deep.
To make the crumble topping, rub the butter into the flour using your fingertips until it resembles coarse breadcrumbs(this could be done using the pastry blade on a food processor). Stir in the ground almonds and demerara sugar.Sprinkle the crumble topping over the rhubarb and bake for 35-40 minutes or until the top is crisp and golden.
Heat the Classic Hot Chocolate in the microwave on a low setting, stirring every 15 seconds, until warm.
Remove the crumble from the oven and serve with the chocolate sauce.
Serves: 4 people
- Ease of preparation: Easy
- Preparation time: 20 minutes
- Cooking time: 35 minutes
- Total time: 55 minutes
- 10 sticks of rhubarb, cut into 7.5cm pieces
- 4 tbsp sweet white wine (or water)
- 6 tbsp caster sugar
- 110g chilled butter, diced
- 140g plain flour
- 40g ground almonds
- 110g demerara sugar
- 150ml Classic Drinking Chocolate
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