Tapestry Title: Rhubarb Crumble
Size: Length 26" width 21 1/2"
Fibre Content: 99% wool, 1% synthetic
|
|
Recipe: Rhubarb Crumble
Rhubarb Crumble
4c. chopped rhubarb (1 L)
1 cup white sugar 250 ml
2 Tbsp. Grated lemon peel 30 ml
1 cup flour 250 ml
4 Tbsp. Butter 60 ml
Toss the rhubarb in the sugar and lemon peel and place in a 7” (18 cm) casserole or soufflé dish. The rhubarb should fill the dish to the brim. Cover tightly and bake in a pre- heated 350 F/180 C oven for 40 minutes. Meanwhile, sift the flour into a mixing bowl, chop in the butter and rub the two together with your fingers until evenly crumbled. As soon as the rhubarb is cooked, pile flour and butter mixture on top of it and place the casserole uncovered in the oven for a further 15 minutes. Serve with whipped cream or plan yogurt. 4 servings.
|
|
Artist: Sharon Cameron
|
|
|
|
|
