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Old 03-31-2005, 08:32 AM   #1
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Join Date: Nov 2004
Location: Scotland
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Rhubarb Charlotte


My family version of Rhubarb Charlotte – this comes from a very old family recipe book, and I make it with the crème fraiche nowadays, as this makes the pudding lighter!

Serves 4

2 slices day-old white bread, roughly torn
450g rhubarb
1 tbsp clear honey
50g butter
50g roasted chopped hazelnuts
4 tbsp light brown soft sugar
1 tsp ground cinnamon
Clotted cream or crème fraîche, to serve

Blend the bread briefly in a food processor to make fine breadcrumbs.

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.

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.

Divide half the crumbs between 4 x 125ml plain glass 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.

Alternative – If it’s cold outside, this dessert can also be served hot. Spoon crumbs into a gratin dish, layer as described above and bake at 180ºC, gas mark 4, for 20 minutes or until golden.


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Old 03-31-2005, 09:47 AM   #2
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This sounds great, Ishbel! Every year I say I want to try baking with rhubarb. This is going on my list for this season!

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Old 03-31-2005, 10:34 AM   #3
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Thanks Ishbel. I have some in my freezer to use up. This will be a nice break from pie.
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Old 06-08-2009, 06:54 PM   #4
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sounds good! thanks.
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