Roasted Rhubarb and Vanilla Crumble from The Great Book of Rhubarb by Elaine Lemm
Rhubarb crumble is an all-time British food favourite. Traditionally the rhubarb would be stewed but in this recipe it is roasted in the oven with a little oran
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Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
Ingredients
- 450 g rhubarb
- 3 tbsp orange juice
- ½ tsp vanilla extract
- 115 g cold butter
- 170 g all purpose/plain flour
- 4 tbsp soft brown sugar
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