Sunday, 1 June 2008

Rhubarb and Fig Crumble

Recently I found some tiny dried figs in an Iranian shop, Shirazi Figs; these grow wild in Iran are slight crunchy when eaten dried. When cooked they are tender and very sweet. I thought to combine them with rhubarb which is slightly tart.

Ingredients

5 sticks rhubarb; sliced into 1-2 inch pieces
10 small dried figs; soaked in warm water

1/2 cup orange juice
brown sugar to taste

Topping

1 cup rolled oats
1/2 cup ground almonds
1/2 cup roughly chopped almonds
4 oz soft butter
2 table spoon brown sugar

Method

Heat the oven at 180 degrees
Add the rhubarb and sugar to the orange juice in a pan, and simmer for 20 minutes, add the soaked figs without the water
Mix the topping ingredients into crumb like constitency
Place the rhubard in a greased oven dish, place the topping on top.
Cook in the oven until the topping is nice and crispy (about 40 minutes).


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