Preheat oven to 180 degrees centigrade - gas 4.
Put the rhubarb in a 1.2 litre ovenproof dish. Sprinkle over the water and caster sugar.
Sift the flour into a bowl, add butter and rub with fingers until the mixture resembles breadcrumbs - or wizz in a blender! Then stir in the demerara sugar.
Spread the crumble mixture over the rhubarb BUT don't pat down too much!
Cook for 35-40 minutes until the top is golden brown and the rhubarb is bubbling at the edges.
Serve with ice cream / cream / custard -- or whatever you like!
Layer the ingredients in an 8 x 8-inch loaf pan.
Place rhubarb on the bottom of the pan.
Sprinkle dry jello over rhubarb.
Sprinkle sugar over jello.
Sprinkle cake mix (yellow or white) over sugar.
Pour water over all ingredients.
Bake in oven for 40 minutes at 375\u00b0.
ust starts to caramelize. Add rhubarb and orange juice; cook, stirring
o avoid browning). Slice the rhubarb into 3cm chunks.
ntil almost tender.
Add rhubarb and sugar. Simmer, stirring, for
ish.
To make the crumble, sift flour into a medium
our fingers to make a crumble.
For the filling, mix
o 350\u00b0F. Toss pears, rhubarb and granulated sugar in a
until almost tender.
Add rhubarb and granulated sugar. Simmer, stirring
ie plate.
Put the rhubarb in the crust and cover
First of all make the crumble by combining all the ingredients
let stand 5 minutes. Add rhubarb; cook over medium heat until
Crumble Topping: In a bowl, whisk flour with sugar. With pastry blender or 2 knives, cut in butter until mixture is in fine crumbs. Set aside.
In another bowl, whisk together sugar, flour and salt; whisk in egg until smooth. Add rhubarb and strawberries; toss to coat. Scrape into pie shell, then dot with butter. Sprinkle crumble topping evenly over filling. Bake in oven at 425 for 10 minutes. Reduce heat to 350 degrees and bake until topping is golden and filling is bubbly, approximately 40 minutes. Let pie cool on rack.
Beat together brown sugar, oil, eggs and buttermilk. Add rhubarb.
In a separate bowl mix flour, baking soda, baking powder and salt. Add to rhubarb mixture mixing until just moistened.
Spoon batter into greased muffin pans or muffin cups about half full. Sprinkle with crumble and lightly press into batter.
Bake at 400\u00b0 for 20-25 minutes or until toothpick inserted comes out clean.
Crumble: Mix together crumble ingredients until well combined.
ith butter.
Put all crumble topping ingredients into a food
Mix brown sugar, oats, flour, butter and cinnamon.
Press 1/2 of mixture into a 9-inch square pan.
Cover with rhubarb.
Mix sugar and cornstarch together.
Add water and vanilla.
Cook until thick and clear.
(Add 3 drops red coloring.)
Pour over rhubarb. Sprinkle remaining brown sugar mixture on top.
Bake at 350\u00b0 for 1 hour.
Top with whipped cream or ice cream.
re almost tender. Add the rhubarb and granulated sugar. Simmer, stirring
nd reserve.
Prepare the rhubarb by removing the thick ends
Spread rhubarb on bottom of 9 x 13 pan.
Mix sugar, eggs and 4 Tbsp. flour together and pour over rhubarb.
Mix 2 cups flour, brown sugar, soda and butter to crumble.
Top rhubarb with crumble mixture.
Bake at 350\u00b0 for 45 minutes.
Serve with Cool Whip.
Preheat oven to 350\u00b0F. Lightly grease 4 - 8 oz ramekins. Combine apples, pears and rhubarb. Gently heat maple syrup with 3 tbsp butter. Add cinnamon then drizzle over fruit and toss to coat. Distribute between ramekins and bake for 15-20 mins, until fruit is tender.
Meanwhile, combine ground almonds, flour, brown sugar, sliced almonds and remaining melted butter. Sprinkle over fruit and bake for another 15-20 mins. Serve topped with ice cream.