adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rhubarb & hazelnut crumbles with cinnamon cream
Rhubarb & hazelnut crumbles with cinnamon cream
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious winter dessert: Juicy rhubarb beneath crisp nut topping.
Ingredients:
  • 1 1/2 bunches (about 770g) rhubarb, washed, trimmed, cut into 5cm pieces
  • 100g (1/2 cup) caster sugar
  • 40.00 gm water
  • 100g (2/3 cup) self-raising flour
  • 70g (2/3 cup) rolled oats
  • 90g butter, chopped
  • 100g (1/2 cup, firmly packed) brown sugar
  • 55g (1/3 cup) dry-roasted hazelnuts, chopped
  • 1 x 300g ctn sour cream
  • 24.00 gm brown sugar, extra
  • 1.25 gm ground cinnamon
  • Melted butter, to grease
Instructions:
  • In a large saucepan, combine rhubarb, caster sugar, and water over medium heat. Bring to a boil, then cover and simmer on low for 8 minutes until the rhubarb is nearly tender.
  • In a medium bowl, mix flour and oats. Use your fingertips to blend the butter until the mixture looks like breadcrumbs. Add brown sugar and hazelnut, and stir to combine.
  • Mix together the sour cream, additional brown sugar, and cinnamon in a small bowl. Chill covered in the fridge.
  • Lightly grease six 310ml (1 1/4-cup) ovenproof dishes with melted butter. Evenly distribute the rhubarb mixture, along with any liquid, among the dishes. Sprinkle the hazelnut mixture over the top.
  • Preheat oven to 200°C. Arrange dishes on baking trays and bake until golden, about 15 minutes. Serve with a dollop of cinnamon cream.

Similar Recipes