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    Rhubarb and Pecan Praline Crumble

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    Rhubarb and Pecan Praline Crumble

    Serves: 6


    • Crumble
    • 125g chilled, unsalted butter
    • 125g plain flour
    • 125g golden caster sugar
    • 100g shelled, natural pecans
    • 800g rhubarb
    • 50g golden caster sugar
    • 1 tbsp grated ginger
    • 1 orange


    1. Preheat the oven to 190°C, gas mark 5.
    2. Cut 125g chilled, unsalted butter into small cubes and place in a bowl with 125g golden caster sugar and 125g plain flour. Rub the mixture between your fingertips, until it resembles coarse breadcrumbs.
    3. Roughly chop 100g shelled, natural pecans, stir into the prepared topping and chill.
    4. Cut 800g rhubarb into 5cm lengths. Place in a baking dish that holds around 1.8 litres. Sprinkle with 50g golden caster sugar, 1 tbsp grated ginger, and the grated zest of 1 orange.
    5. Stir, then scatter with the crumble topping, pushing the topping down into the fruit. Bake for 30–35 minutes, or until golden. Serve with custard or ice cream.

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