Sherried rhubarb crumble - only for grown ups!
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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Ingredients

  • 500 g rhubarb, washed, dried and cut into 1cm pieces
  • 100 g caster sugar
  • 1 tbsp cornflour
  • 3-4 tbsp of medium sweet sherry.
  • 130 g self raising flour
  • 50 g light brown muscovado sugar
  • 30 g rolled porridge oats
  • 90 g slightly salted, chilled butter.

Instructions

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