Rhubarb Crumble
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 600 g Rhubarb (Chopped into 5cm pieces)
- 6 tbsp Light brown soft sugar
- 1 tbsp Plain flour (all-purpose flour)
- 1 tsp Vanilla extract
- 1 Orange (Juice and zest)
- 80 g Plain flour (all-purpose flour)
- 80 g Jumbo oats
- 80 g Ground almonds
- 60 g Light brown soft sugar
- 1 tsp Ground ginger
- 120 g Salted butter (Cubed)
Method
- Heat the oven: Preheat the oven to 180Β°C fan/200Β°C/400Β°F/Gas Mark 6.
- Mix the filling: Place the rhubarb in an ovenproof dish with the brown sugar, plain flour, vanilla extract and zest and juice of the orange. Mix everything together well.
- Rub the topping ingredients: Make the topping by combining all the ingredients together in a bowl and rubbing together with your hands until it is crumbly, with a few bigger clumps.
- Combine and bake: Scatter the topping mixture over the rhubarb and bake for 30 minutes until the top is golden and crunchy.