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Rhubarb Crunch

ingredients

serves 4
450 g (1 lb) rhubarb, trimmed and cut in chunks
25 g (1 oz) sugar
45 ml (3 tbsp) water
60 ml (4 tbsp) golden syrup
50 g (2 oz) margarine
50 g (2 oz) porridge oats
50 g (2 oz) cornflakes
finely grated rind of 1 lemon

method

1. Put the rhubarb into an ovenproof dish with the sugar and water.

2. In a pan, gently warm the syrup and margarine. Stir in the porridge oats and cornflakes with the lemon rind.

3. Spoon the mixture over the rhubarb and bake at 190°C (375°F) mark 5 for 30-40 minutes, or until crisp. Cover if necessary. Serve warm.

What did you think?

11 people have helped to review this recipe. Thankyou!

Yummy
posted by Andrea @ 03:30PM, 6/02/08
Lovely dessert, easy to make, little too much lemon rind for me, defo make it again
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