Recipe: Rhubarb and White Chocolate Crumble

Feeding the Family

Recipes

Published on Saturday, 27 July 2013 09:00

Last Updated on 14 January 2016

Monica Costa

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Here is a great and quite unique recipe for Rhubarb and White Chocolate Crumble.

Ingredients

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.

Method

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.