Friday, July 11, 2008

Rhubarb Crumble Pie

This luscious fruit-filled dessert pie with easy-mix crumble topping can be served with either whipped cream or ice cream. Recipe serves 4.


2 cups sugar
1 cup water
4 cups chopped rhubarb
Icing sugar
4 ounces (125 g) butter
1/2 cup sugar
1 1/4 cups wholemeal all-purpose (plain) flour
1 cup rolled oats
1/2 cup finely chopped walnuts
2 teaspoons mixed spice


1. Combine sugar and water in saucepan, stir over heat without boiling until sugar is dissolved. Bring to boil, reduce heat, simmer 5 minutes without stirring. Add rhubarb, simmer 10 minutes or until rhubarb is tender, drain, cool to room temperature.
2. Press two thirds of crumble firmly over base and side of 9 inch (23 cm) flan tin. Spread rhubarb over base, sprinkle with remaining crumble, bake in moderate oven 40 minutes. Dust with icing sugar before serving.
Crumble: Cream butter and sugar in small bowl with electric mixer until light and fluffy; place mixture in large bowl. Add flour, oats, walnuts and spice, rub through with fingers.

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