- 500g rhubarb
- 100g caster sugar
- Finely grated zest and juice of 1 orange
For the topping:
- 100g plain flour
- 100g porridge oats
- 100g butter, at room temperature
- 4 tbsp demerara sugar
- Custard or cream, to serve
Set the oven to 180°C/Gas Mark 5. Cut the rhubarb into short lengths and place in a dish. Sprinkle over the sugar and orange zest. Spoon over the orange juice and stir.
Tip the topping ingredients into a bowl and use your fingertips to work them together until well mixed.
Break the mixture into chunks and scatter over the rhubarb. Put the dish on a baking sheet (in case any juices leak out) and cook in the centre of the oven for about 35-45 mins, or until the crumble is lightly golden and the fruit softened. Serve hot with custard or cream.
Inspiration: “Goodtoknow” Magazine