Prenzel Rhubarb, Blackcurrant and Lemon Toffee Crumble

http://www.prenzel.com

• By foodie User Prenzel
  More recipes by this foodie >
• Difficulty: Easy
• Course: Dessert

Ingredients

Rhurbarb Filling
8 cups diced Rhubarb
½ cup Prenzel Blackcurrant Schnapps
¼ cup Prenzel Hokey Pokey Tipsy Topping
2 TBSP Brown sugar

Crumble
1 ½ cup Flour
1 ½ cup Rolled Oats
¾ cup Raw Sugar
2 tsp Baking Powder
½ cup Prenzel Lemon RBO
2 TBSP Prenzel Blackcurrant Schnapps

Toffee Crust
¾ cup Brown Sugar
2 TBSP Cornflour
½ c Boiling water

Method

Rhubarb Filling
8 cups diced Rhubarb
½ cup Prenzel Blackcurrant Schnapps
¼ cup Prenzel Hokey Pokey Tipsy Topping
2 TBSP Brown sugar
1. Grease baking dish or 8 individual ramekins (1 cup capacity), line bottom with diced rhubarb.
2. Combine Prenzel Blackcurrant Schnapps and brown sugar in microwave jug, heat until sugar dissolves.
3. Mix in Prenzel Hokey Pokey Tipsy Topping and pour over rhubarb mix lightly.

Crumble
1 ½ cup Flour
1 ½ cup Rolled Oats
¾ cup Raw Sugar
2 tsp Baking Powder
½ cup Prenzel Lemon RBO
2 TBSP Prenzel Blackcurrant Schnapps

1. Combine dry ingredients in bowl and make well in centre.
2. Mix Prenzel Lemon RBO and Prenzel Blackcurrant Schnapps in jug and pour into dry ingredients. Mix with a fork to combine making sure to remove any lumps. The crumble should be slightly wet. Spoon crumble on top of rhubarb mix,
3. Bake as below, or for extra special add the toffee crust topping.

Toffee Crust
¾ cup Brown Sugar
2 TBSP Cornflour
½ c Boiling water
1. Combine sugar and cornflour till mixed, spoon evenly over crumble.
2. Gently spoon boiling water on top of sugar/cornflour mix until whole surface is wet.
3. Place into preheated oven at 175oC fan bake for 30min or until top is golden and crunchy.

Allow to cool slightly and serve with vanilla ice cream or fresh cream.