Recipe: Rhubarb and White Chocolate Crumble
- Feeding the Family
- Published on Saturday, 27 July 2013 09:00
- Last Updated on 14 January 2016
- Monica Costa
- 0 Comments
50g White Chocolate (we used Mortimer White Chocolate Couverture Powder )
50g caster sugar
75g butter or dairy-free alternative
100g selfraising flour
25g porridge oats
pinch of salt.
5to6 stalks of forced rhubarb
1 tablespoon of caster sugar
You will need a deep pie dish, greased.
In a large mixing bowl, rub the butter into the flour until it resembles breadcrumbs.
Stir in the White Couverture Powder, 50g sugar, oats and salt.
Chop the rhubarb into inch long pieces. Place in the pie dish and sprinkle over the tablespoon of caster sugar.
Spread the crumble mixture over the rhubarb.
Bake in the oven at 190°C (170°C for fan ovens) GM5 for 25-30 minutes until golden.
Remove from the oven and allow to rest for 10 minutes before serving.
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums