Rhubarb Crumble from The Times Cookery Book by Katie Stewart
Wash the rhubarb and trim away the leafy tops. Cut the stalks into 1-inch (2½-cm) pieces and place in the base of a buttered, 1½- or 2-pint (1-litre), shallow baking dish. Sprinkle with the mixed...
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Cooking tools:
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Oven
- Measuring cup
Ingredients
- 2 oz (50 g) castor sugar
- 1½–2 lb (700 g-1 kg) rhubarb
- 6 oz (175 g) self-raising flour
- ½ level teaspoon ground cinnamon
- 4 oz (100 g) butter or margarine
- 4 oz (100 g) Demerara sugar
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