Rhubarb crumble is one of those old fashioned dishes that I'll never tire of. One of the best things about this comforting dish that virtually takes no time to prepare.
6 Portions
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Rhubarb:
- 800g rhubarb stalks
- juice and rind of 1 orange
- 100g caster sugar or brown sugar
- 1 vanilla pod
Crumble:
- 75g oats
- 75g digestive biscuits, crushed
- 25g plain flour
- 75g butter, melted
- 50g soft dark brown sugar
- 1 tsp cinnamon
- pinch grated nutmeg
To Serve:
- clotted cream, whipped cream or vanilla ice-cream
Method:
Rhubarb: Slice the rhubarb into 3cm pieces. Place the rhubarb in a saucepan with the sugar, orange rind and juice. Place the pan over a moderate heat for 3-5 minutes until the rhubarb is soft but still holds together. Remove the rhubarb from the heat and distribute among 6 ramekins or a similar oven proof dish.
Crumble: Place all the ingredients together in a bowl and mix them together until well combined. Spoon the crumble over the rhubarb.
To Cook: Preheat an oven to 200°C. Place the rhubarb crumble in the preheated oven for 10-15 minutes or place them under a hot grill for 5-7 minutes if the rhubarb is still warm.
To Serve: Serve the hot rhubarb crumble with clotted cream, whipped cream or vanilla ice-cream.
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