Here is a great and quite unique recipe for Rhubarb and White Chocolate Crumble.
Ingredients
50g White Chocolate (we used Mortimer White Chocolate Couverture Powder )
50g caster sugar
75g butter or dairy-free alternative
100g selfraising flour
25g porridge oats
pinch of salt.
5to6 stalks of forced rhubarb
1 tablespoon of caster sugar
You will need a deep pie dish, greased.
Method
In a large mixing bowl, rub the butter into the flour until it resembles breadcrumbs.
Stir in the White Couverture Powder, 50g sugar, oats and salt.
Chop the rhubarb into inch long pieces. Place in the pie dish and sprinkle over the tablespoon of caster sugar.
Spread the crumble mixture over the rhubarb.
Bake in the oven at 190°C (170°C for fan ovens) GM5 for 25-30 minutes until golden.
Remove from the oven and allow to rest for 10 minutes before serving.
