Rhubarb Crumble with a Crunchy Topping
By MorrisonsThis traditional rhubarb crumble has been made even more delicious by adding flaked almonds and coconut to the topping.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
9 total- 25 g of dessicated coconut
- 125 g of butter
- 2 knobs of stem ginger, finely chopped
- 150 g of granulated sugar
- 5 tbsp of strawberry jam
- 225 g of plain flour
- 100 g of demerara sugar
- 100 g of flaked almonds
- 800 g of rhubarb, trimmed and cut into small chunks
Method
5 stepsStep 1
Preheat the oven to 190 ̊C/375 ̊F/Gas 5.
Step 2
Place the rhubarb in a pan with the water, ginger, sugar and jam. Stir well and simmer for 10 minutes until the rhubarb just begins to soften. Remove from the heat and transfer to an ovenproof dish.
Step 3
To make the topping, sift the flour into a mixing bowl and rub in the butter using clean hands (you can do this in a food processor if you prefer) until the mixture resembles breadcrumbs.
Step 4
Stir in the sugar, flaked almonds and coconut.
Step 5
Scatter over the cooked rhubarb and bake for 25-30 minutes until the topping is crunchy and golden.