Ingredients:

• 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

Tagged: crumble, dessert, fresh cream, fruits, rhubarb