Nutty rhubarb and red fruit Pesach crumble - The Jewish Chronicle
The topping for this delicious Passover dessert is so amazing, you may never want to go back to traditional crumble. Also great for gluten free.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish
- Oven
- Spoon
Ingredients
- 1.5kg rhubarb
- 250g frozen mixed berries, defrosted
- 150g any red fruit jam
- 250g butter or margarine, cold and cut in small pieces
- 175g demerara sugar
- 200g ground almonds
- 150g flaked almonds
- 75g ground pistachio nuts
- 140g pistachio nuts, roughly chopped
- 80g blanched almonds, chopped
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