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Cooks' Ingredients Forced Rhubarb400g
400gItem price
£3.70Price per unit
£9.25/kgCrushed shortbread biscuits make a speedy topping, while ready-made apple sauce sweetens seasonal rhubarb. Just add custard.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180°C, gas mark 4. Trim the rhubarb stems and cut into 2-3cm chunks, depending on thickness. Put in a bowl and toss with the apple sauce, sugar and cornfour. Divide between 4 deep ramekins (about 240ml each). Put in a roasting tin, cover with foil and bake for 15 minutes.
Meanwhile, melt the butter in a pan over a low heat. In a bowl, crush the shortbread with the end of a rolling pin (leaving some chunky pieces). Mix through the butter until lightly coated.
Remove the foil and sprinkle the shortbread crumble over the fruit filling. Return to the oven, uncovered, and cook for 10-15 minutes, until golden. Allow to stand for 5-10 minutes before serving with custard, if liked.
Typical values per item when made using specific products in recipe
Energy | 1,730kJ/ 413kcals |
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Fat | 18g |
Saturated Fat | 11g |
Carbohydrates | 56g |
Sugars | 33g |
Fibre | 3.5g |
Protein | 3.3g |
Salt | 0.4g |
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