Rhubarb crumble

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

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

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.

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.

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