Irish rhubarb crumble from Bigger Bolder Baking: A Fearless Approach to Baking, Anytime Anywhere (page 79) by Gemma Stafford

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Notes about this recipe

  • kshell on April 27, 2023

    This was easy and delicious. I was a bit skeptical putting this in the oven. All of the crumbles I have made before hold together so you can make larger clumps. This was much drier and I worried it was too much flour/not enough butter. But it worked out and it wound up melding well with all the rhubarb juices while baking. I used slightly less rhubarb, about 800g from my freezer and did not pour off any juices prior to baking.

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