This is definitely my favourite crumble. It's so pretty when made with the forced winter fruit, and you get to combine the rhubarb with the intensity of seasonal blood oranges.
Ingredients
- 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
Method
- 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