Baked Rhubarb and Hazelnut Crumble with Cinnamon Cream

By Rosa Matto


INGREDIENTS:



INSTRUCTIONS:

Method:

Wash rhubarb and chop into 3cm lengths.

Put into a pan with caster sugar and lemon juice and cook until soft but still holds its shape.

Divide between 10 gratin dishes and pour over cooking juices.

Make Crumble:

Mix all ingredients until well incorporated and crumbly.

Sprinkle over the rhubarb and brown under the griller until golden.

Serve with Chantilly cream spiced with cinnamon.