Rhubarb Crumble Slice

A tumble down the stairs this morning has left me home bound with a poorly knee. But the new kitties, Tiger Lily Rios and Aria are keeping me good company, along with Winifred, the Goose who turned up on Wednesday and made herself at home.

Rios

Aria

Aren’t they gorgeous?!

So here’s a lovely recipe using fresh rhubarb which is at its best right now. I was lucky enough to sample some of the freshly picked, organic stalks from our garden at work.

Ingredients:

  • 8-10 stalks of rhubarb, sliced 2 cm thick
  • 4 tbsp golden caster sugar (for the rhubarb)
  • A dash of vanilla extract
  • 500g plain white flour
  • 250g golden caster sugar
  • 250g margarine
  • A large handful of flaked or chopped almonds

Method:

Preheat the oven to 190°C. Line a 9 inch square tin with parchment that overhangs on two opposite sides to give handles.
Place the rhubarb, 4 tbsp sugar,vanilla and 2tbsp water into a pan over a medium heat and stir together. Continue to heat to simmering and stir until a soft compote forms with soft chunks of rhubarb running through. Taste for sweetness, adjusting as necessary. Set aside.
Pulse the flour, sugar and margarine in a food processor until the mixture resembles breadcrumbs or rub with your fingertips in a large bowl.  Tip half of the mix into a separate bowl and stir through the almonds.
Continue to pulse the remaining mixture left in the food processor until it forms a ball or bring together by hand. Press into the base of the tin, spreading and flattening gently with the palm of your hand or back of a spoon.
Place into the preheated oven and bake for 15-20 mins, until lightly golden and dry on the surface. Remove from the oven and spread the rhubarb compote over then scatter the almondy crumble topping evenly over it. Return to the oven and bake for another 15-20 mins, until crispy and golden.
Cool in the tin before removing and cutting into bars.

Adapted from Abel and Cole
 
Nutrition based on 18 bars per recipe;
Nutrition Facts
Serving Size 90 g
Amount Per Serving
Calories

287
Calories from Fat

115
% Daily Value*
Total Fat

12.8g
20%
Saturated Fat

2.0g
10%
Trans Fat

0.0g
Cholesterol

0mg
0%
Sodium

133mg
6%
Total Carbohydrates

39.9g
13%
Dietary Fiber

1.6g
6%
Sugars

17.2g
Protein

3.8g
Vitamin A 11% Vitamin C 4%
Calcium 4% Iron 8%
Nutrition Grade C-
* Based on a 2000 calorie diet
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This entry was posted in Bars and slices, breakfast, Desserts, Egg-free, Fruit, vegan and tagged , , , , , , , . Bookmark the permalink.

3 Responses to Rhubarb Crumble Slice

  1. Sorry to hear about your tumble. But, you made some good rhubarb crumble and those kittens are adorable!

  2. Pingback: Rhubarb and Clementine Crumble and Dairy Free Walnut and Maple Ice Cream | Poppy's Patisserie

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