Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
43
High
Nutrition per serving
Calories461.6 kcal (23%)
Total Fat20.8 g (30%)
Carbs64.7 g (25%)
Sugars32.2 g (36%)
Protein4.9 g (10%)
Sodium7.2 mg (0%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Filling
Crumble
Instructions
Step 1
Preheat the oven to 200ºC/400ºF/gas 6. Grease an ovenproof dish with a little butter.
Step 2
Chop the rhubarb into 3cm pieces, halving any thicker pieces lengthways. Halve the vanilla pod lengthways, scrape out the seeds and toss with the rhubarb, sugar and cornflour. Add the rhubarb to the prepared dish.
Step 3
To make the crumble, cube the butter, then toss with the flour. Cut into the flour with a cutlery knife until the butter is in small pieces. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs with a few larger pieces of butter. Stir in the sugar and 1 pinch of sea salt.
Step 4
Tip the crumble mixture over the rhubarb without pressing down. Place on a baking tray to catch any drips, and bake for 35 to 40 minutes, or until golden and bubbling. Serve with hot vanilla custard or cold cream.
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