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![Rhubarb crumble tart with custard on a red wooden background](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI0MDgiIGhlaWdodD0iNTg1IiB2aWV3Qm94PSIwIDAgNDA4IDU4NSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Rhubarb crumble tart with custard on a red wooden background](https://foodlovi.com/wp-content/uploads/2023/04/Rhubarb-crumble-408x585.jpg)
Ingredients
- 900g/2lb rhubarb
- 150g/5oz sugar
- 100g/4oz butter
- 75g/3oz plain flour
- 75g/3oz Demerara sugar
- 10 amaretti biscuits, crushed
Instructions
- Preheat the oven to 200°C/400°F/Gas mark 6.
- Trim the rhubarb, cut into short lengths and put in a pan with the sugar.
Stir over a low heat until the sugar has dissolved, then cover and simmer
for 8–10 minutes until the rhubarb is soft. Spoon into a deep 1.5-litre/
21⁄2pt ovenproof dish. - Rub the butter into the flour until the mixture resembles fine breadcrumbs,
then stir in the sugar and biscuits. - Sprinkle the crumble over the stewed rhubarb, and bake for 15 minutes
or until the topping is golden brown. Serve with cream or ice cream.