rhubarb-crumble

Recipe on rhubarb-crumble 6 port

750 grams of rhubarb

3 pc apple (n), fixed

1 tbsp liquid honey

2 cm ginger, fresh grated

1 tsp cinnamon

2 tbsp red juice light, or cassis

50g hazelnuts

150 grams butter, unsalted

2.5 dl wheat flour

2 tbsp brown sugar Cooking

6 portions

do this

1. Ansa rhubarb and cut it in about 2 cm wide pieces. Skala, stone and divide the apples and cut them roughly equal. SIMMER rhubarb and apples with a butter-click in a roomy pot.

2. Add honey, ginger, cinnamon and cassis. Let the rhubarb boil soft but not to puree. Most of the liquid will boil away.

3. Toast the hazelnuts in a dry pan. Rub off most of the skins and chop the nuts relatively rough.

4. Preheat oven to 200 degrees.

5. Make crumblen, smuldegen. Mix flour, butter, brown sugar and hazelnuts with a fork or your fingers to a crumbly mass.

6. Pour the rhubarb compote in a ugnsfast form. Top with crumble and bake in 25-30 minutes, until smuldegen been nice color. Serve warm