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“I planted five rhubarb plants in the garden in 2003. Then, I found this recipe comes from "Supercook's supersavers cookbook" (1980). The favour of the dessert is nice. However, we only have it as a treat a couple of time per year as my husband needs to lose weight. I normally use half apple, half rhubarb as I found the original recipe a bit too sharp for me. We also pre-heat the rhubarb mixture before spoon it into the pie dish.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to 190°C.
  2. Grease a 1.15L pie dish with butter.
  3. To make the crumble, sift the flour and salt into a large mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in sugar.
  4. Put the rhubarb in a bowl and add the lemon rind, juice, ginger and sugar. mix well and spoon into the prepared dish.
  5. Cover the rhubarb with the crumble toppings and bake for 25-30 minutes.
  6. Serve hot or cold.

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