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Recipe of the Week Rhubarb Crumble.

WHAT YOU'LL NEED Filling 500g rhubarb 150g raspberries 150g castor sugar Small slice fresh ginger Crumble topping; 150g soft butter 150g castor sugar 150g porridge 120g plain flour WHAT TO DO Wash and cut rhubarb into three inch long sticks, place into oven tray with the ginger, castor sugar and a splash of water. Roast for 10 minutes on 180c.

Place five fresh raspberries in the bottom of 4-6 ramekins or small oven proof dish and cover with the cooked rhubarb.

For the crumble, mix together the butter, sugar, oats and flour until sandy in texture.Top the rhubarb and place into the oven for a further 10-15 minutes on 180 c.

PLATING UP To finish off add a scoop of quality vanilla ice cream (serves 4-6).

HOW TO SERVE With a slightly acidic dish like this, a sweet sherry is recommended - a 12-year-old Pedro Ximenez would help to dull the sharpness of the rhubarb.

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Publication:Dumfries and Galloway Standard (Dumfriesshire, Scotland)
Date:May 28, 2019
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