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Prep Time
40 Minutes
Cooking Time
20 Minutes
Serves
2-4 People
Ingredients
- 200g rhubarb
- 100g granulated sugar
- 25g butter
- 3 tablespoons maple syrup
- 50g plain flour
- 25g butter
- 25g brown sugar
- 25g pistachio nuts; toasted and chopped
Crumble Top:
- 50g plain flour
- 25g butter
- 25g brown sugar
- 25g pistachio nuts; toasted and chopped
- Pinch ground ginger
Method
Cut rhubarb into cubes and cook gently in a saucepan with the sugar, butter and maple syrup for 10 minutes. Divide between 4 ramekin dishes
Crumble Topping Method:
Pre-heat over to 200°C/ 400°F/ Gas 6
Mix the flour, butter, sugar and pistachios and ginger in a food processor.
Pour on top of the rhubarb and bake in a hot oven for 20 minutes.
Serve warm with freshly whipped cream or ice cream’ed cream or ice cream.
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