| Drunken Crumble |
| ingredients: |
Ingredients
(makes enough for 4):
Filling:
1½ pounds raw rhubarb
3 fluid ounces of whisky (equals
6 tablespoons or less than half
of a US cup)
Grated lemon and orange rind
to taste
4 ounces demerara sugar (one
cup of light brown sugar)
Teaspoon of mixed spices (Allspice)
Topping:
6 ounces plain flower (two cups)
3 ounces butter (half stick)
3 ounces caster sugar (scant
half cup granulated sugar)
Grated rind of one lemon
One teaspoon ground coriander
One teaspoon mixed spice (Allspice)
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| method: |
Clean and chop the rhubarb
into pieces and put in a 2-pint
pie dish. Add the other ingredients
for the filling and stir well.
Sift the flour into a large
mixing bowl and rub in the butter
- the mixture will eventually
look like small breadcrumbs.
Add the sugar, grated lemon
rind, coriander and spices and
mix well. Sprinkle the topping
over the rhubarb.
Bake in a pre-heated oven at
200C/400F/Gas Mark 6 for thirty
minutes by which time it should
be golden brown. Serve hot with
custard - or ice cream.
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| Rhubarb
crumble is popular own its own but with
a "wee nip" added, it has
extra zest! You can use apples instead
of rhubarb if you wish. |
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