Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4-6

Rhubarb and blood orange crumble recipe

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Takes 50 minutes

600g rhubarb, trimmed and cut into chunks
1 blood orange (or any orange)
50g golden caster sugar
For the crumble
100g chilled unsalted butter
180g plain flour
50g porridge oats
100g golden caster or soft brown sugar

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1. Preheat the oven to 180°C/fan160°C/gas 4. Put the rhubarb in a suitable pie or baking dish (it can be as shallow or deep as you like). Halve the orange around its ‘equator’ and squeeze the juice of one half over the rhubarb. Cut the other half in two, slice each quarter as thinly as you can and add to the rhubarb. Add the sugar and mix everything together.
2. Make the crumble. Rub the butter, flour and oats together with your fingers until gravelly. Fold in the caster or soft brown sugar. Top the rhubarb evenly with the crumble and bake for 30-40 minutes, or until golden and bubbling.
3. Serve hot or cold.

Nutritional info

Per serving (based on 6): 371kcals, 14.9g fat (8.7g saturated), 5g protein, 58g carbs, 29g sugar, 0.3g salt

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