Print this recipe
Rhubarb and orange crumble
Rhubarb is in season for most of the year but at its sweetest in the winter to early spring.
Serves: 6
Preparation time: 20 minutes
Cooking time: 45 minutes
Function: Quickstart: 180ºC
True Fan: 180ºC
75g (3oz) butter
50g (2oz) wholemeal flour
50g (2oz) plain flour
100g (4oz) rolled or porridge oats
2.5ml (½ tsp) ground ginger
150g (6oz) golden caster sugar
Zest and juice of 1 large orange
900g (2lb) rhubarb
Using the ‘Quickstart’ function, preheat the oven to 180°C then select True Fan function. In a medium sized bowl rub the butter into the wholemeal and plain flour until the mixture resembles fine breadcrumbs then stir in the rolled oats, half the sugar and the orange and plain flour and ground ginger until the zest. Cut the rhubarb into 2cm (1 inch) pieces. Arrange half over the base of a shallow heat proof dish. Sprinkle with the remaining sugar, top with the remaining fruit. Pour over the orange juice and sprinkle over the crumble topping, press down lightly. Place in the oven for 45 minutes until light golden brown.
Serve hot with whipped cream or vanilla ice cream.
Serves 6-8
tip: If you have a jar of mincemeat left over from Christmas add to 450g (1lb) diced Cox’s apples instead of the rhubarb
