- 4 - 6 People
100g granulated sugar
3 tablespoons maple syrup
Crumble Top Ingredients:
50g plain flour
25g brown sugar
25g pistachio nuts; toasted and chopped
Pinch ground ginger
Recipe by Tim O'Sullivan Renvyle House Hotel. With Rhubarb in season and grown in Renvyle House's Kitchen Garden, this has wonderful flavours and a few levels of crunch with a delicious creamy rhubarb filling.
Cut rhubarb into cubes and cook gently in a saucepan with the sugar, butter and maple syrup for 10 minutes. Divide between 4 ramekin dishes
Crumble Topping Method:
Pre-heat over to 200C/ 400F/ Gas 6
Mix the flour, butter, sugar and pistachios and ginger in a food processor.
Pour on top of the rhubarb and bake in a hot oven for 20 minutes.
Serve warm with freshly whipped cream or ice cream'ed cream or ice cream.