Italian Rhubarb Crumble
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g rhubarb
- 5 tablespoon Marsala
- 50 grams sugar
- 50 g biscuit (s) (Amarettini)
- 80 g suar
- 120 g butter
- 150 grams flour
- salt
- cinnamon
Print Recipe
Pin Recipe Instructions
- Wash and clean the rhubarb, cut into pieces. Mix with Marsala and the 50g sugar, place in a baking dish and cook at 180 ° for about 15 minutes.
- Put the amarettini in a freezer bag and mash them. Knead with sugar, flour, butter, a pinch of salt and 1 teaspoon of cinnamon to make crumbles. Spread over the rhubarb. Bake at 200 ° for about 20 minutes.
- Serve lukewarm, possibly with a scoop of vanilla ice cream.
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