A simple Rhubarb and Almond Crumble*
A true seasonal pleasure, especially when served warm with thick local cream.
- 75g caster sugar
- 75g plain flour
- 25g ground almonds
- 50g sugar
- 75g butter
- Flaked almonds
Slice the rhubarb and mix with the caster sugar in a baking dish.
Top with the crumble mixture made with the flour, ground almonds sugar and butter.
Scatter the top with flaked almonds and bake for 40 minutes in a medium oven until golden.
Served warm with thick local cream.
* Tom, (from Cannon On-line) has developed a distinctive crumble mix, making it even easier to perfect this dish
We would like to thank Mary Gwynn for this recipe.