This version of the classic crumble gives you a really crumbly, oaty topping, which is cooked separately and sprinkled over the cooked rhubarb. The crumble and rhubarb can be cooked in advance and when you need it, just put it together and pop it into the oven to heat through. If you like, you can replace the rhubarb and orange with pear and blackberries.
Crumble - serves 6
150g plain flour
100g butter, diced
100g Demerara sugar
100g rolled oats
500g rhubarb, trimmed and sliced into 3cm pieces
75g caster sugar (add more if you like it sweeter)
Grated zest and juice of 1 orange
- Preheat the oven to 180°C, gas mark 4.
- Sift the flour into a bowl, add the butter and sugar and rub in roughly with your fingertips, leaving some of the lumps as this makes it more crumbly. Rub in the oats.
- Spread the crumble mix evenly over a large baking sheet and cook in the oven for 10–15 minutes until lightly golden, turning frequently to ensure even cooking and to break up the crumble mix.
- Put the rhubarb, sugar, orange zest and juice in a pan with 50ml cold water.
- Cook over a medium heat until soft.
- Place the cooked rhubarb in a shallow dish or individual ramekins. If you have excess juice, you can serve this separately.
- Spread the crumble mix over the fruit.
- Bake for 10-20 minutes until the juices just start to bubble up.
- Serve hot with dollops of cream, custard or ice cream.
Styled on Clark Indigo Oilcloth Tablecloth
Styling and photography by Lottie Francis at Creative Reach