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Nut free Vegetarian Preparation time : 15 minutes Cooking time : 30 minutes Total time : 45 minutes Serves: 6Ingredients400g rhubarb, trimmed and sliced into 3cm pieces75g caster sugar200g plain flour100g cold butter, cubed125g demerara sugarMethodPreheat the oven to 180C, gas mark 4. In a bowl mix the rhubarb, 50ml cold water and the caster sugar together then divide evently between 6 x 200ml ramekin dishes. Sift the flour in a bowl, add the butter and rub in with your fingertips until the mixture resembels fine breadcrumbs. Or, pulse in a food processor. Stir in the demerara sugar. Spread the crumble mixture amoung the ramekins, but don't pat it down too much. Bake for 25-30 mins or until the top is golden brown and teh rhubarb is bubbling through at the edges. Serve with Double Cream or Waitrose Fresh Vanilla Custard.
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Nut free Vegetarian Preparation time : 15 minutes Cooking time : 30 minutes Total time : 45 minutes Serves: 6Ingredients400g rhubarb, trimmed and sliced into 3cm pieces75g caster sugar200g plain flour100g cold butter, cubed125g demerara sugarMethodPreheat the oven to 180C, gas mark 4. In a bowl mix the rhubarb, 50ml cold water and the caster sugar together then divide evently between 6 x 200ml ramekin dishes. Sift the flour in a bowl, add the butter and rub in with your fingertips until the mixture resembels fine breadcrumbs. Or, pulse in a food processor. Stir in the demerara sugar. Spread the crumble mixture amoung the ramekins, but don't pat it down too much. Bake for 25-30 mins or until the top is golden brown and teh rhubarb is bubbling through at the edges. Serve with Double Cream or Waitrose Fresh Vanilla Custard.
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