Rhubarb Crumble

Rhubarb Crumble

  • Servings: 5-8
  • Difficulty: Medium
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Prep: 20 mins | Oven: 190 °C / 375 °F

“SOUR AND TART, YET SWEET AND SMOOTH”


Acknowledgment: Kudos to my mum!

Ingredients

  • 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)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Distribute the crumble evenly over the rhubarb mixture.
  5. Bake in the oven for 45mins (check after 30 mins) depending on how brown you like your topping.
  6. 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