Rhubarb and Orange Crumble
Packed with flavour this crumble is one of our family favourites !
Serves 8
Ingredients
You will need a dish measuring 22cm x 16cm x 6cm deep (9 inches x 6 inches x 2 inches deep)
400g Rhubarb cut into 1cm chunks
1 orange
40g Caster sugar
1 tbsp freshly grated ginger
Crumble topping
100g Self raising flour
1 tsp ground ginger
40g butter at room temperature
75g Demerera sugar
40g Toasted flaked almonds crushed with the hands
3 tsp cold water
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Preparation
Preheat the oven to 190 degrees c (fan)
Place the rhubarb in the dish then add grated zest from the orange. Segment the orange and add the fruit pieces minus any pips or pith. Grate over the ginger, sprinkle over the sugar and set aside.
Make the crumble by hand. Place the flour in a roomy mixing bowl, add the ginger then the butter and rub in by hand until the mixture resembles fine breadcrumbs. Stir in the sugar and crushed toasted almonds then sprinkle over the cold water. Stir the crumble mix with a knife until it clumps together slightly to resemble the appearance of muesli.
Spoon over the fruit and don’t be tempted to press the crumble down.
Bake in the oven for 25-30 minutes until deep golden in colour.
Leave to stand for 5 minutes before serving.
TIP Make double or treble the quantity of crumble topping then freeze in bags. Can be used from frozen later.
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