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Name: Strawberry And Rhubarb Scrunch
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 50 g Unsalted butter; melted; 1 lg Pinch of ground cinnamon; 4 tb Calvados; Icing sugar; for dusting; 1/2 Lemon; 100 g Large strawberries; (4oz); 50 g Caster sugar; (2oz); 25 g Unsalted butter; (1oz); 5 Sheets filo pastry; 6 Sticks rhubarb; cut into

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INGREDIENTS

50 g Unsalted butter; melted
1 lg Pinch of ground cinnamon
4 tb Calvados
Icing sugar; for dusting
1/2 Lemon
FOR THE FILLING
100 g Large strawberries; (4oz)
50 g Caster sugar; (2oz)
25 g Unsalted butter; (1oz)
5 Sheets filo pastry
6 Sticks rhubarb; cut into

Servings

INSTRUCTIONS

Preheat the oven to 220?C/450F/gas mark 7. Brush the pastry sheets with the melted butter and roughly scrunch each one up to about 19cm (4 1/2 inch in diameter). Place on a non?stick baking sheet and dust liberally with icing sugar. Bake for 8?10 minutes or until crisp and golden brown. Heat a wok or a large frying pan. Add the butter and once it stops sizzling toss in the rhubarb and add a squeeze of lemon. Cook over a high heat for 2?3 minutes, tossing occasionally until lightly golden. Sprinkle over the sugar and cinnamon and continue to cook until the rhubarb is softened and caramelised. Add the strawberries and toss until just warmed through. Heat the Calvados in a small pan and pour over the fruit. Carefully ignite and flambee until the flames have died down. Transfer the rhubarb mixture into a buttered pie dish or divide between large dessert bowls, using a slotted spoon. Allow the jucies left in the pan to bubble right down to make a syrup and drizzle over the fruit. Arrange the scrunch filo on top and dust with icing sugar. Serve at once. Per serving: 744 Calories (kcal); 62g Total Fat; (87% calories from fat); 4g Protein; 17g Carbohydrate; 164mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 12 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Strawberry And Rhubarb Scrunch

50 g Unsalted butter; melted
1 lg Pinch of ground cinnamon
4 tb Calvados
 Icing sugar; for dusting
1/2 Lemon
 FOR THE FILLING
100 g Large strawberries; (4oz)
50 g Caster sugar; (2oz)
25 g Unsalted butter; (1oz)
5 Sheets filo pastry
6 Sticks rhubarb; cut into

Preheat the oven to 220?C/450F/gas mark 7.    Brush the pastry sheets with the melted butter and roughly scrunch each one  up to about 19cm (4 1/2 inch in diameter). Place on a non?stick baking  sheet and dust liberally with icing sugar. Bake for 8?10 minutes or until  crisp and golden brown.    Heat a wok or a large frying pan. Add the butter and once it stops sizzling  toss in the rhubarb and add a squeeze of lemon. Cook over a high heat for  2?3 minutes, tossing occasionally until lightly golden.    Sprinkle over the sugar and cinnamon and continue to cook until the rhubarb  is softened and caramelised. Add the strawberries and toss until just  warmed through. Heat the Calvados in a small pan and pour over the fruit.  Carefully ignite and flambee until the flames have died down.    Transfer the rhubarb mixture into a buttered pie dish or divide between  large dessert bowls, using a slotted spoon. Allow the jucies left in the  pan to bubble right down to make a syrup and drizzle over the fruit.  Arrange the scrunch filo on top and dust with icing sugar. Serve at once.        Per serving: 744 Calories (kcal); 62g Total Fat; (87% calories from fat);  4g Protein; 17g Carbohydrate; 164mg Cholesterol; 22mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 12 Fat; 0  Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (304g)
Recipe Makes: 1 servings

Calories: 134
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.8mg		0 %
Potassium 30.3mg		1 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.9g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 134

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REVIEWS

Nessdrew

Very yummy! Measurements aren't right in the ingredient list though.. so had to guess. Used cointreau instead on calvados, worked fine.

10y