Wednesday, May 15, 2013

Rhubarb Crumble

  1. Rhubarb:  
  2. Castor Sugar:
  3. Strawberry:
  4. Water:
Rhubarb and sugar should be equal.

  1. Plain Flour:
  2. Butter:

  1. Take rhubarb, castor sugar and water in a pan and keep on slow flame, stir continuously until sugar dissolves, cook and after rhubarb soft then add strawberry.
  2. Take flour and butter and mix with hands just like crumble.
  3. Take pie tray or any ceramic pie tray, pour rhubarb mixture.
  4. Spread crumble.
  5. Keep in oven for 20 minutes at 180 degree Celsius until golden on top.
Rhubarb Crumble

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