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Recipes

  • Jul 11, 2013

    Rhubarb Crumble

    Ingredients

    Filling

    500g rhubarb, chopped into chunks the length of your thumb
    100g golden caster sugar

    Topping

    140g self-raising flour
    85g butter
    50g light brown muscovado sugar

     

     

    Method

    Add the rhubarb into a saucepan with the sugar. Cover and simmer on a very low heat for 15 minutes. When the rhubarb is soft and sweet enough but still holding its shape pour the into a baking dish.

    Heat oven to 200C/180C fan/gas 6.

    To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping.

    Now add the sugar, mixing together with your hands. Scatter the topping over the rhubarb and bake for 30 minutes or until golden brown on top. Serve piping hot alone or with custard, cream or ice cream.

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    We grow vegetables on our farm and deliver the produce directly to homes across England. We are hugely different from farm shops and supermarkets - we harvest the produce for you and you get the freshest possible. You can also get full provenance meat from the butchery and a large range of farmhouse baking with no additives or fancy packaging. When you buy from us you're practically a farmer!
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