Tuesday, July 28, 2015

Rhubarb crisp - 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 cinnamon
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.

Let cool slightly and serve with whipped cream or ice cream.



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