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Joan's recipe for this seasonal dish
Ingredients
Ingredients
250 grams of rhubarb cut into 3cm lengths
100 grams of self raising flour
75 grams of demerara sugar
50 grams of butter or margarine
pinch of powdered ginger to taste
Recipe submitted by Joan Roberts | serves 2-3 people
Method
Method
Place rhubarb in pie dish and microwave for 1 minute at 800w (E).
Mix the remainder of the ingrediants in a bowl and rub together gently to form a breadcrumb style mixture.
Spread the crumble mixture evenly over the softened rhubarb.
Cook in a pre-heated oven at 180°C for about 25 minutes.
Serve with ice cream, whipped cream or custard.
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