Ingredients Jump to Instructions ↓

  1. 200 ml freshly squeezed orange juice

  2. 125 g sugar

  3. 2 star anise

  4. 1 sticks cinnamon , broken in half

  5. 1 vanilla pod

  6. 450 g rhubarb

  7. 50 g butter

  8. 75 g flour

  9. 50 g demerara sugar

  10. 50 g blanched flaked almonds pinch ground cinnamon clotted cream , or custard

Instructions Jump to Ingredients ↑

  1. Rhubarb crumble Method 1. Preheat the oven to 180C/gas 4.

  2. In a small saucepan, heat the orange juice, sugar, star anise, cinnamon and vanilla and simmer gently until the liquid becomes a syrup.

  3. Meanwhile, cut the rhubarb into 5cm pieces and lay in a 23cm-square ovenproof dish. When the syrup is ready, pour it over the rhubarb and set aside.

  4. To make the crumble topping, rub all the topping ingredients together in a mixing bowl until the mixture looks like coarse breadcrumbs. Scatter it over the prepared fruit.

  5. Bake for 35-40 minutes or until the crumble topping is golden. Serve with clotted cream or custard.


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