Prep: 20 mins | Oven: 190 °C / 375 °F
“SOUR AND TART, YET SWEET AND SMOOTH”
Acknowledgment: Kudos to my mum!
- 2 bunches rhubarb and 2 punnets of strawberries or raspberries (I prefer strawberries)
- 1-1.5 cups brown sugar
- 1 cup rolled oats
- 1 cup plain flour
- 90g butter, softened
- 1 teaspoon ground cinnamon
- 2 teaspoon orange zest (chopped finely)
- 2 tablespoons of orange juice
- ginger (size of a nail) grated
- 1/2-3/4 cup of chopped nuts (a selection of walnuts, macadamia nuts and almonds)
- Wash the chop two bunches of rhubarb into one-inch (2.5 cms) lengths. Remember that rhubarb leave are poisonous (they contain oxalic acid) and should not be eaten.
- Throw the rhubarb into a baking dish with 3/4 a cup of brown sugar. Add 2 tablespoons of water. Add the ground cinnamon and orange rind. Give a quick stir to distribute the sugar evenly and flatten the mixture slightly.
- In a separate bowl, combine 1/2 cup of sugar with the oats, flour and the softened butter. Add walnuts, macadamia nuts and almonds. Get your hands dirty and rub the butter in until you have a bowlful of different-sized clumps of goodness.
- Distribute the crumble evenly over the rhubarb mixture.
- Bake in the oven for 45mins (check after 30 mins) depending on how brown you like your topping.
- Reheat the dish in the oven for 5 mins before severing, with a scoop of vanilla bean ice cream, or warmed custard for all the