Rhubarb Crumble from Le Caprice by AA Gill and Mark Hix
Pre-heat the oven to 190°C/gas mark 5. To make the rhubarb compote, put the rhubarb and sugar into a saucepan, cover with a lid and cook gently for 10-15 minutes until the rhubarb softens. Drain...
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Ingredients
- 100 g caster sugar
- 100 g unsalted butter
- 100 g ground almonds
- 1 kg rhubarb, cut into 2-cm pieces and washed in cold water
- 200 g caster sugar
- 200 g soft plain flour
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