Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

DRUNKEN RHUBARB CRUMBLE




Source of Recipe


Unknown


List of Ingredients




FILLING

1½ pounds raw rhubarb
3 fluid ounces of whisky (6 Tablespoons)
Grated lemon and orange rind to taste
4 ounces demerara sugar (1 cup 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 200°C/400°F/Gas Mark 6 for thirty minutes by which time it should be golden brown. Serve hot with custard - or ice cream.