Baked Rhubarb and Hazelnut Macaroon Crumble from Paramount Desserts by Christine Manfield
This dessert is a special tribute to my grandmother Pearl, who religiously made an apple crumble at least once a week for us during my formative years, just as she had done for her own children. It...
Ingredients
- 50 g plain flour
- 50 g dark-brown sugar
- 60 g unsalted butter
- 12 stalks rhubarb
- 75 g hazelnut Macaroons, broken
- minced zest of 1 lemon
- 30 ml strained fresh lemon juice
- ½ teaspoon ground cinnamon
- 100 g castor sugar
- ½ teaspoon freshly grated nutmeg
- 75 g Butter Brioche crumbs
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