| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Consuming, Passions |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Water |
| 1 |
bn |
Rhubarb |
| 2 |
|
Apples; (peeled and diced) |
| 1 |
tb |
Sugar |
| 2 |
|
Generous strips lemon rind |
| 50 |
g |
Rolled oats |
| 2 |
tb |
Flour |
| 2 |
tb |
Demerara sugar |
| 1/2 |
c |
Macadamia nuts; (roughly chopped) |
| 1/2 |
c |
Pistachio nuts; (roughly chopped) |
| 1/2 |
c |
Almond slivers |
| 100 |
g |
Butter |
INSTRUCTIONS
CRUMBLE MIX
Top and tail rhubarb and cut tender stems into small pieces.
Place in a non-reactive saucepan and add water, sugar and lemon rind, cover
and let simmer for a few minutes.
To make the crumble, mix together in a bowl, the flour, sugar, rolled oats,
almonds, macadamia and pistachio nuts. Rub in some butter keeping the
mixture light.
Once the rhubarb has softened, remove the lid and allow any excess juices
to reduce. At this stage remove the lemon, add in the apples and mix in
well.
Place the rhubarb/apple mixture into a greased oven dish, topped with the
crumble mix and pat down.
Cook for about 35-40 minutes at 190c until golden brown.
Serve with natural yoghurt.
Converted by MC_Buster.
Per serving: 2461 Calories (kcal); 205g Total Fat; (71% calories from fat);
45g Protein; 141g Carbohydrate; 219mg Cholesterol; 845mg Sodium Food
Exchanges: 5 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 3 Fruit; 38
1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
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