From: email@example.com (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT 8 inch pie dish, greased and filled about one and a quarter inches deep with rhubarb chopped into 1/2 inch pieces. Get several slivers of lemon zest and bury them in the rhubarb. For the crumble, rub 3 oz butter and 3 oz sugar into 6 oz plain flour, until it looks like breadcrumbs, then cover the rhubarb with the crumble. If you like it really rich and caramelly, make the crumble with more butter and sugar. Bake in a hot oven ( 00degrees F) for about 30 mins, till browning on top. Let it cool a little before you eat it. Serve with cream or ice cream. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 14 (23%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.8mg||1 %|
|Sodium 11.2mg||0 %|
|Potassium 64.1mg||2 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 12.5g|
|Protein 0.3g||0 %|
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Calories per serving: 62
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