- Preheat the oven to 180 oC/ 350 oF/ Gas Mark 4. Cut the rhubarb into 5cm/ 2in lengths and place in a large oven proof dish. Mix the cordial and cornflower to a smooth paste then pour over the rhubarb.
- Place the flour, almonds, butter and demerara sugar in a food processor and pulse until lumpy crumbs form. add the amaretti biscuits and pulse again until they from small lumps.
- Scatter the crumble mixture over the fruit and press down lightly with a spoon. Bake for 25mins or until the fruit is tender and the top is golden. Serve hot with custard or warm with cream.
Recipe from www.belvoirfruitfarms.co.uk
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This crunchy crumble is ideal for serving with cream, custard or ice cream
800g (1lb 12oz) pink rhubarb, trimmed and washed 6 tbsp Belvoir Rhubarb & Strawberry cordial 1 tbsp cornflower 150g (5oz) plain flower 50g (2oz) ground almonds 75g (3oz) butter 50g (2oz) demerara sugar 75g (3oz) amaretti biscuits
Time: 20 mins Serves: 6 Nutrition: n/a