Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Drunken Crumble




Source of Recipe


Rampart Scotland


List of Ingredients




Filling:
1½ pounds raw rhubarb
3 fluid ounces of whisky (equals 6 tablespoons or less than half of a US cup)
Grated lemon and orange rind to taste
4 ounces demerara sugar (one cup of light brown sugar)
Teaspoon of mixed spices (Allspice)
Topping:
6 ounces plain flower (two cups)
3 ounces butter (half stick)
3 ounces caster sugar (scant half cup granulated sugar)
Grated rind of one lemon
One teaspoon ground coriander
One teaspoon mixed spice (Allspice)



Recipe



Clean and chop the rhubarb into pieces and put in a 2-pint pie dish. Add the other ingredients for the filling and stir well.
Sift the flour into a large mixing bowl and rub in the butter - the mixture will eventually look like small breadcrumbs. Add the sugar, grated lemon rind, coriander and spices and mix well. Sprinkle the topping over the rhubarb.
Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for thirty minutes by which time it should be golden brown. Serve hot with custard - or ice cream.

Serves 4.