• 6servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. from Great British Cooking: A Well Kept Secret, by Jane Garmey

  2. In my final year at boarding school, a weekly cookery class was part of thecurriculum. I don't remember much about what we learned, although I do recollectthat nothing ever seemed to turn out the way it was intended. However, ourteacher, Sister Agatha, came through with one winning recipe -- her crumble wasa sensation and is still one of my favorite desserts. Its secret lies in thegenerous proportions of butter and sugar. Its charm is that it is verystraightforward to prepare and virtually foolproof. Serve with whipped cream orcustard.

  3. Makes 6 servings

  4. 1 1/2 cups flour

  5. 1 1/2 cups dark brown sugar

  6. 6 ounces (1 1/2 sticks) butter, cut into small pieces

  7. 1 pound rhubarb, washed and cut into 1-inch cubes

  8. 2 tablespoons lemon juice

  9. 1/2 cup sugar

  10. 1/2 teaspoon

Instructions Jump to Ingredients ↑

  1. Preparation:

  2. Preheat the oven to 300°F.

  3. Put the flour and brown sugar in a mixing bowl. Add the butter and rub it inwith your fingers until the mixture resembles coarse breadcrumbs. Put therhubarb in a pie or souffl dish and sprinkle it with the lemon juice, sugar and cinnamon. Heap the crumble mixture on top, pressing it downgently, makesure that all the rhubarb is covered.

  4. Bake in the oven for 20 minutes or until the crumble is golden and the rhubarbis beginning to bubble up around the edges. Serve hot or cold.

  5. Cook's Note: This crumble is also delicious made with plums, apples, orapricots. If you substitute any of these fruits, use slightly less sugar andslightly more lemon juice


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