rhubarb and blood orange crumble
It’s finally rhubarb season which makes me both excited but also a little sad. It gives me that little butterfly feeling in my tummy that the months are rolling around once again. Don’t get me wrong, I adore Spring but I am such a winter person that I find it hard to let go of the cold snuggling and comfort food. Still, until then we have a wonderful season of renewal which bursts with flavours and colour.
Much like this rhubarb and blood orange crumble. Its bursting with flavour obviously, from the stunning pink forced Yorkshire Rhubarb but also from the red and orange hues of the blood orange which compliment this dish so well I’m quite surprised I haven’t made it before. It’s all relatively classic (why mess with perfection?) Although I have added some whole-wheat muesli and ground almonds to the topping for some extra nuttiness.
for the filling
- 4 stalks or roughly 400g rhubarb – chopped into large chunks
- 3 tablespoons caster sugar
- the juice and finely grated zest of 1 blood orange
- 1 teaspoon ground ginger
for the crumble
- 150g butter
- 100g caster sugar
- 50g Demerara sugar
- 100g muesli – I’m using some nutty wholewheat muesli from Morrisons
- 150g plain flour
- 50g ground almonds
pre-heat the oven to 170C (fan)
I’m using a 20cm x 10cm ceramic oblong oven-proof dish but any oven-proof dish would work, just make sure it’s deep enough for a nice thick layer of crumble topping.
In a large bowl add your large chunks of rhubarb along with the sugar, juice and zest of the blood orange and 1 teaspoon of ground ginger and combine till everything coats the rhubarb well. Pour this into the bottom of your dish.
In another bowl, place all the crumble ingredients and rub together with your fingertips until it’s all combined. You want larger lumps of butter than you would if making a pastry as this will keep it more ‘crumbly’ as a topping. Pour this topping onto the rhubarb and press down firmly. Don’t worry if there are a few gaps in the corners, you want the filling to bubble through a little.
Bake for 25 mins or until the top is beginning to turn a light golden colour. Allow it to cool by half and then serve with lashings of custard or cream.
For more crumble ideas, check out these recipes on Dom in the Kitchen.
Eat and of course, enjoy!
