Baked Rhubarb Crisp

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Baked Rhubarb Crisp
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
629
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie629 kcal(30 %)
Protein7.66 g(8 %)
Fat32.53 g(28 %)
Carbohydrates80.77 g(54 %)
Sugar added50.3 g(201 %)
Roughage3.03 g(10 %)
Vitamin A204.47 mg(25,559 %)
Vitamin D0 μg(0 %)
Vitamin E4.97 mg(41 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.26 mg(24 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.05 mg(4 %)
Folate22.93 μg(8 %)
Pantothenic acid0.28 mg(5 %)
Biotin11.36 μg(25 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C5.1 mg(5 %)
Potassium347.85 mg(9 %)
Calcium113.51 mg(11 %)
Magnesium63.37 mg(21 %)
Iron1.18 mg(8 %)
Iodine3.19 μg(2 %)
Zinc0.89 mg(11 %)
Saturated fatty acids15.13 g
Cholesterol61.06 mg
Author of this recipe:

Ingredients

for
4
For the filling
5 cups
Rhubarb (washed and cut into chunks)
½ cup
¼ cup
cold water
For the crumble
1 cup
plain flour
½ cup
½ cup
unsalted butter (cold and cubed)
½ cup
ground almonds

Preparation steps

1.
Preheat the oven to 180°C (160°C fan) / 350°F / gas 4.
2.
Combine the rhubarb, sugar and water for the filling in a large saucepan and simmer over a moderate heat until softened. Remove from the heat and set to one side.
3.
Pulse together the butter, sugar, flour and ground almonds in a food processor until the mixture resembles rough breadcrumbs.
4.
Spoon the rhubarb and any stewing juices into a 2 lb baking dish.
5.
Top with the crumble mixture and bake for 35-45 minutes until the top is golden brown and crisp.
6.
Remove from the oven and allow to stand for 5 minutes before serving.