• 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!