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A Weekday Menu Recipe


Quick Rhubarb Charlotte   Veg HT DP English  25 mins

Serves 4      Hot Vegetarian Fruit Nuts  Dessert Pudding  Eggless

450g/1lb Fresh Rhubarb, chopped
2 tbsp Honey
2 tbsp Water
50g/2oz Butter
4 heaped tbsp White Breadcrumbs
50g/2oz Chopped Nuts e.g. Walnuts, Pecans, Hazelnuts
4 tbsp Demerara Sugar
1 teasp Ground Cinnamon
Whipped Cream to serve


1. Place the rhubarb, honey and water in a medium saucepan and cook over a low heat for about 10 minutes or until the fruit is very tender, stirring from time to time.

2. Meanwhile, melt the butter in a frying pan, add the breadcrumbs and hazelnuts and sauté for about 5 minutes, stirring constantly until crisp and golden brown.

3. Remove the frying pan from the heat, adds the sugar and cinnamon and mix thoroughly.

4. To serve - Divide the rhubarb between 4 serving glasses, top with the breadcrumb mixture and a dollop of cream.

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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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