Aug 8, 2011
Serve with Buller Wines Beverford Moscato
1 large bunch of ripe Rhubarb (1.5 kg.)
1/4 cup castor sugar
1 orange zested to yield 1 dessertspoon
1 teaspoon ground cinnamon
125g plain flour
140g unsalted butter cut into cubes and chilled
80g dark brown sugar
Preheat the oven to 200C.
Remove the leaves from the rhubarb and trim any brown parts off the stalks. Wash the stalks, stringing only if necessary, and cut into 4 cm to 5 cm pieces.
Spread the rhubarb out onto a flat baking tray on baking paper. Sprinkle with castor sugar and bake until tender (about 15 minutes).
To make the crumble, mix all ingredients by hand rubbing the butter into the flour with fingertips.
In a buttered soufflé mould (or 4 individual ramekins) place cooked rhubarb in the base, sprinkle with crumble mixture and bake 15-20 minutes (or up to 25 minutes) until golden.
Serve with rich cream and Buller Wines Beverford Mocato