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Piccolo Tomatoes December 2018
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Ingredients

Filling

  • 400 g rhubarb
  • 100 g strawberries
  • 4 tbsp caster sugar
  • 3 tbsp ground almonds

Topping

  • 150 g plain flour
  • 75 g demerara sugar
  • 100 g butter, cut into chunks
  • 50 g ground almonds
  • pinch of salt

Method

  1. Pre-heat the oven to 200°C / 400°F.
  2. To make the topping, mix the flour together with the salt in a bowl and rub in the butter using your fingertips until the mixture resembles breadcrumbs.
  3. Mix in the ground almonds and sugar.
  4. Cut the rhubarb into small pieces not larger than half an inch and halve the strawberries.
  5. Sprinkle the ground almonds over the base of a suitable ovenproof dish (a round pyrex dish with a 17cm diameter is good).
  6. Mix the rhubarb and strawberries together with the sugar and spoon into the dish.
  7. Cover the fruit with the crumble topping and bake in the oven for about 30 minutes until the topping is golden brown.
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