Rhubarb Crumble

INGREDIENTS

  • Ripe rhubarb
  • 1/2 cup Caster sugar
  • Zest and juice of 2 Oranges
  • 1/2 cup Plain Flour
  • 1 tspn Ground cinnamon
  • 1/3 cup Brown Sugar
  • 100g Rolled oats
  • 140g Chilled unsalted butter
  • 1/3 Cup Flaked Almonds
  • To serve Double cream
Print Recipe

Preheat fan-forced oven to 180 C.

Spread rhubarb in a baking dish, sprinkle with caster sugar or honey and orange juice and bake for 20 minutes or until tender, then set rhubarb and pan juices aside. Add a little extra orange juice if there are no juices left in the pan.

Combine flour, cinnamon, sugar, orange zest and oats, then rub the butter into the flour using your fingertips. Add almonds to the crumble mix and combine.

Place cooked rhubarb and pan juices in a buttered 1 litre ovenproof dish for four 250ml ramekins, sprinkle with crumble, then bake for 15 minutes (for ramekins) or 25 minutes (if baking in one dish) or until golden.

Serve crumble in bowls with double cream passed separately.

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