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    Nutty Rhubarb and Cinnamon Charlotte

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    Nutty Rhubarb and Cinnamon Charlotte

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 2 slices day-old white bread, roughly torn
    • 450g rhubarb
    • 1 tbsp clear honey
    • 50g butter
    • ½ x 100g pack Waitrose Roasted Chopped Hazelnuts
    • 4 tbsp light brown soft sugar
    • 1 tsp ground cinnamon
    • Clotted cream or crème fraîche, to serve


    1. Blend the bread briefly in a food processor to make fine breadcrumbs.
    2. Slice the rhubarb and place in a pan with the honey and a tablespoon of cold water. Cook gently over a low heat for 8-10 minutes until the fruit collapses.
    3. Meanwhile, in a frying pan melt the butter, add the breadcrumbs and hazelnuts and cook over a medium heat, stirring constantly, for 3-5 minutes or until golden and crisp. Remove from the heat and stir in the sugar and cinnamon.
    4. Divide half the crumbs between 4 x 125ml tumblers, pressing down to make a firm base. Add a layer of rhubarb and finish with the remaining crumbs. Top with clotted cream or crème fraîche.

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    Cook's tips

    This dessert can also be served hot. Spoon crumbs into a gratin dish, layer as described above and bake at 180C, gas mark 4, for 20 minutes or until golden.


    Average user rating

    5 stars