Annie Bell's Rhubarb Crumble with Butterscotch Cream

Name: Annie Bell's Rhubarb Crumble with Butterscotch Cream
Yield: 6
Cuisine: British
Ingredients: 800g rhubarb trimmed weight; 200g plain flour plus 2 tbsp; 100g ground almonds; 175g lightly salted butter chilled and diced; 1 tbsp fine natural sugar crystals (such as Billington's) or use demerara sugar; 200g light muscovado sugar; 200g creme fraiche; 100g dulce de leche (or use Nestle caramel)

Over a year ago 2,954 views

Serves: 6

British Dessert

Ingredients

800g rhubarb trimmed weight
200g plain flour plus 2 tbsp
100g ground almonds
175g lightly salted butter chilled and diced
1 tbsp fine natural sugar crystals (such as Billington's) or use demerara sugar
200g light muscovado sugar
200g creme fraiche
100g dulce de leche (or use Nestle caramel)

Accompaniment

Method

1
Preheat the oven to 200C/180C fan/ gas 6. Cut the rhubarb into 3cm lengths. Toss the rhubarb in a bowl with the 2 tablespoons of flour and 100g muscovado sugar and arrange over the base of a shallow 30cm/2 litre capacity ovenproof dish (or equivalent size).

Place the flour, ground almonds and remaining muscovado sugar in the bowl of a food processor with the butter and whiz until the mixture starts to cling together into nibs, taking care to stop the motor before it turns into a dough.

Scatter this mixture over the fruit, then the sugar crystals or demerara and bake for 35-40 minutes until the top is golden and crisp, and juices are bubbling up at the sides. Remove and leave the crumble to cool for 20-30 minutes. (The crumble is also very good served cold.)

Blend the crème fraîche with the dulce de leche in a bowl, and serve spooned over the crumble