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<blockquote data-quote="WhitbyJet" data-source="post: 293908" data-attributes="member: 35964"><p><strong>Rhubarb Crumble Pie</strong></p><p></p><p>Rhubarb Crumble Pie - </p><p>This was gorgeous! The recipe is inspired by Mark Bites Man's Rhubarb Crisp. </p><p>For four servings: </p><p>4 large sticks rhubarb </p><p>sweetener to taste</p><p>grated peel of orange (can be replaced with lemon peel) </p><p>a little orange juice (can be substituted for lemon juice) </p><p>a handful of berries (eg. strawberries or raspberries) </p><p>1 cup finely ground almonds </p><p>50 g butter </p><p>1 teaspoon cinnamon </p><p>a small handful of walnuts </p><p>a small handful of hazelnuts</p><p></p><p>Wash, rinse and cut rhubarb. Mix (about 2 tbsp Splenda) sweetener, grated orange peel, orange juice and berries with rhubarb. Put the rhubarb mixture into a casserole dish. </p><p>Mix 1 tbsp Splenda, cinnamon and finely ground almonds. Crumble the butter into the almond mixture and sprinkle on to the fruit, finally top with chopped hazelnuts and walnuts.</p><p>Bake in the oven at 180 degrees for approx 40 minutes. </p><p>Leave to cool a bit and serve warm with whipped cream. </p><p></p><p>Please note: adjust amount of sweetener to suit your taste</p><p></p><p><a href="http://lchf-bloggen.blogspot.co.uk/2010/05/rabarbra-smuldrepai.html" target="_blank">http://lchf-bloggen.blogspot.co.uk/2010 ... repai.html</a></p></blockquote><p></p>
[QUOTE="WhitbyJet, post: 293908, member: 35964"] [b]Rhubarb Crumble Pie[/b] Rhubarb Crumble Pie - This was gorgeous! The recipe is inspired by Mark Bites Man's Rhubarb Crisp. For four servings: 4 large sticks rhubarb sweetener to taste grated peel of orange (can be replaced with lemon peel) a little orange juice (can be substituted for lemon juice) a handful of berries (eg. strawberries or raspberries) 1 cup finely ground almonds 50 g butter 1 teaspoon cinnamon a small handful of walnuts a small handful of hazelnuts Wash, rinse and cut rhubarb. Mix (about 2 tbsp Splenda) sweetener, grated orange peel, orange juice and berries with rhubarb. Put the rhubarb mixture into a casserole dish. Mix 1 tbsp Splenda, cinnamon and finely ground almonds. Crumble the butter into the almond mixture and sprinkle on to the fruit, finally top with chopped hazelnuts and walnuts. Bake in the oven at 180 degrees for approx 40 minutes. Leave to cool a bit and serve warm with whipped cream. Please note: adjust amount of sweetener to suit your taste [url=http://lchf-bloggen.blogspot.co.uk/2010/05/rabarbra-smuldrepai.html]http://lchf-bloggen.blogspot.co.uk/2010 ... repai.html[/url] [/QUOTE]
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