Rhubarb And Potato Vanilla Crumble

Recipe from: 10/1/2005 12:00:00 AM

Ingredients 12
Servings 6
Time 30

Ingredients

  • 10
    stalks
    rhubarb, strings removed
  • 80
    g
    castor sugar
  • 20
    g
    fresh ginger, grated
  • 100
    g
    potato, peeled and cubed
  • 15
    ml
    unsalted butter
  • 100
    g
    ricotta cheese
  • 100
    g
    Crumble: butter
  • 150
    g
    cake flour
  • 5
    ml
    vanilla essence
  • 25
    g
    castor sugar
  • 25
    g
    brown treacle sugar
  • 40
    g
    ground almonds
 

Method

35
 
Oven temperature: 180°C
1. Cut the rhubarb stalks into chunks measuring about 2,5cm. Place in a bowl with the castor sugar and grated ginger. Wash the potato cubes and set aside.

2. Heat the butter in a saucepan, add the rhubarb mixture and stir well. Add the potato cubes and cook the mixture until just tender. Leave to cool to room temperature, then fold in the cheese.

3. Crumble Pulse the butter, fl our and vanilla essence in a food processor until crumbs form. Remove from the food processor and stir in the almonds and two kinds of sugar.

4. Spoon the rhubarb mixture into an ovenproof dish or individual ramekins. Top with the crumble and run a fork over the surface of the crumble. Bake in a preheated oven for 35 minutes or until golden and crisp. Serve warm with custard, cream or ice cream.

 

Read more on: starch  |  bake
 

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