Rhubarb and caramelised hazelnut crumbles
- January 2014
- Serves 4
- Hands-on time 20 min, oven time 35 min
These rhubarb and caramelised hazelnuts make gorgeous individual desserts and you can make the fruit filling up to 48 hours in advance.
- 32g (15g saturated)
- 73.2g (51.5g sugars)
Make the fruit filling and keep chilled for up to 48 hours before assembling the crumbles. You can make the topping, too, and store it in an airtight container for 48 hours.
Freeze the cooled, assembled, unbaked crumbles for up to 3 months, well wrapped in cling film and foil. Bake from frozen, adding another 5-10 minutes to the cooking time.
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