Rhubarb with Yumame crumble
1 hour
Servings
4
Difficulty
Medium
Ingredients:
| Rhubarb | 400 g |
| Demerara sugar | 60 g |
| Butter | 60 g |
| Cinnamon | 0.5 piece |
| Star anise | 1 piece |
| Ginger | 25 g |
| Plain flour | 75 g |
| Ground almond | 40 g |
| Butter | 85 g |
| Cane sugar | 40 g |
| Yumame crumb | 40 g |
| Vanilla ice-cream | As desired |
Directions
- Wash and cut the rhubarb into 3” pieces, place in a baking dish with the spices, brown sugar and 60g butter, cover and roast at 160’c for 40 mins.
- For the crumble, rub the flour and fat together and mix in the remaining ingredients.
- Place the stewed rhubarb minus the spices in a baking dish, o with crumble and bake for 35 mins at 160’c until golden brown. Serve with the ice cream.