Rhubarb crumble
This oaty rhubarb crumble is bright, fresh and tangy. Made with fresh rhubarb and a crispy crumble topping, its the perfect dessert for a cozy night in.
Equipment
- Baking dish
Ingredients
Rhubarb filling
- 1 large bunch, or about 12 large stalks (1.6lbs 750gms) fresh rhubarb stalks without leaves
- 1 medium orange
- ½ cup (110gms) tightly packed brown sugar
- 1 teaspoon vanilla extract
- ½ tablespoon corn flour
Crumble topping
- ¾ cup (115gms) plain flour
- ¾ stick (85gms) butter, at room temperature
- 1 cup (100gms) rolled oats
- ¼ cup (55gms) brown sugar
Instructions
- Make the crumble topping first, then make the fruit filling
- Pre-heat your oven to 375°F (190°C/170°C fan forced),
Crumble topping
- Add the flour and cubed butter to a bowl. Rub the butter into the flour with your finger tips until it resembles large coarse crumbs. Add the sugar and oats and mix well.
Fruit filling
- Lightly zest and juice the orange. You will need three tablespoons of orange juice and half to all the orange zest, depending how orangy you want it.
- Clean, dry and trim the rhubarb stalks. Slice to into approx. 1 inch (2.5chm) pieces.
- Add the cut rhubarb stalks to a bowl, mix in the sugar, orange juice and zest and vanilla. Sprinkle over the corn flour and mix well.
- Transfer to a deep baking dish. Sprinkle the crumble topping over the top, leaving a few lumpy bits to crisp up on top.
- Bake at 375°F (190°C/170°C fan forced) for fifty minutes, or until golden and delicious.
- Remove from oven and serve immediately with some of my sour cream or vanilla ice cream or vegan custard. Delicious!