Crunchy Rhubarb Bake
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|White bread slices||2 Large|
|Ground cinnamon||1⁄2 Teaspoon|
Cut the rhubarb into 1 cm (1/2 inch) pieces and place in a 600 ml/1 pint (2 1/2 cup) shallow ovenproof dish.
Sprinkle with half the sugar.
Grate the rind from the orange and reserve.
Squeeze the juice from the orange and pour it over the rhubarb.
Remove the crusts from the slices of bread, then cut the bread into 1 cm (1/2 inch) cubes.
Melt the butter in a frying pan and add the orange rind and cinnamon.
Add the bread cubes and toss in the butter.
Arrange on top of the rhubarb and then sprinkle with the remaining sugar.
Cook in a preheated moderate oven (180Â°C/350Â°F, Gas Mark 4) for 45 minutes until the bread is golden brown.
Serve hot with lightly whipped cream.
Cooking time: 45 minutes.
Variation: Use any fruit in season such as apples, gooseberries, apricots or plums.