RHUBARB CRISP
Rabarberkrisp
2/3 cup flour
1 cup sugar
2½ oz butter or margarine
good 1/3 cup sliced almonds
Peel the rhubarbs if they’re tough and “woody” and
then cut them in pieces. Put them in an oven-proof dish and sprinkle with
cinnamon. Mix flour and sugar in a bowl. Finely divide the fat in the flour
with a fork until crumbly, then add the almonds. Sprinkle this on top of the
rhubarbs and bake in the middle of the oven at 200C/gasmark 6 for about 30
minutes or until the rhubarbs are tender.
Bella
Rabarberkrisp
Make a lovely dessert with spring’s first tender
rhubarbs and serve with ice cream or whipped cream and why not a cup of coffee?
4 to 5 servings
4 to 6 rhubarb stems, approx 1 lb
1 tsp ground cinnamon2/3 cup flour
1 cup sugar
2½ oz butter or margarine
good 1/3 cup sliced almonds
Let cool slightly and serve with whipped cream or
ice cream.
Enjoy!
Bella
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