Unsalted Whirl
Rhubarb Crumble
- Course Types: Dessert
Dietary Type / Allergen Information
Suitable for Dairy Free
Nut Free
Suitable for Vegans
Soya Free
Egg Free
Ingredients
- 1.1kg Fresh Rhubarb
- 500g Plain Flour
- 200g Caster Sugar
- 100g Caster Sugar
- 4g Ground Cinnamon
- 140g Unsalted Whirl
- 1 Lemon
Products Used: Unsalted Whirl
Method
Wash the rhubarb. Remove the top and heel of each stick and cut into 30mm pieces.
Coat the insides of ten x 250g pie dishes with Unsalted Whirl.
Place the Rhubarb into the pie dishes in even layers.
Grate the zest of the lemon.
Mix the 200g of sugar with the cinnamon and the lemon zest and sprinkle over the rhubarb.
Add the flour, the 100g of sugar and the Unsalted Whirl to a food processor and mix into a free crumb.
Cover the rhubarb with an even layer of crumb.
Bake at 180°C – 350°F for 20 minutes until the top is golden brown.
