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8 oz. Blackberries,
hulled and washed., Place the fruit, sugar, cinnamon, lemon juice, water and butter in a saucepan and simmer, stirring frequently, until the mixture has thickened to a marmalade-like consistency. Cool, then stir in the almonds, Set oven to 400 degrees. Roll out the pastry on a lightly floured surface to form a neat rectangle and brush very lightly with beater egg or milk. Allow to dry, then spread the fruit mixture over to within approx, half an inch of the edges of the pastry. Roll p carefully, seal the edges well with water, then brush with beaten egg or milk to glaze. Place on a lightly greased baking sheet and bake for 25-30 mins or until golden brown. Serve, sliced with cream or custard. Rhubarb & Orange Crunchy Crumble.
1 lb Rhubarb, washed,
topped, tailed and cut into 1 inch lengths. CRUMBLE TOPPING.
4 oz. wholemeal flour Set oven to 350 degrees. Place rhubarb, sugar and water into large saucepan and simmer, uncovered until the rhubarb is soft. Remove the rhubarb with a draining spoon and place in a deep ovenproof dish. Reduce the liquid in the saucepan until syrupy and then stir in the orange juice; pour over the rhubarb. For the topping, rub the butter into the flour and stir in the muesli, brown sugar and orange rind. Distribute the crumbly mixture evenly over the rhubarb and cook in the over for 30 mins. Serve hot or cold with plenty of cream.
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