Rhubarb and Blood Orange Crumble

Rhubarb and Blood Orange Crumble
Rhubarb and Blood Orange Crumble

This is definitely my one of my favourite January crumbles. It’s so pretty when made with the forced winter rhubarb, and you get to combine the rhubarb with the intensity of seasonal blood oranges.

Serves 4

Ingredients

  • 450g/1lb rhubarb
  • 2 blood oranges, peeled and cut into rounds
  • 4 blood oranges, juice only
  • 125g/4oz caster sugar
  • 2 star anise
  • 1 cinnamon stick, broken in half
  • 1 vanilla pod, split lengthways, seeds scraped out

For the topping

  • 50g/2oz unsalted butter
  • 100g/4oz plain flour
  • 50g/2oz demerara sugar
  • pinch ground cinnamon
  • 50g/2oz flaked almonds

Method

  1. Cut the rhubarb into 5cm/2in pieces and lay them in a 23cm/9in ovenproof dish.
  2. Top with the orange pieces.
  3. Place the orange juice in a saucepan over a medium heat.
  4. Add the sugar, star anise, cinnamon stick and vanilla seeds.
  5. Continue to heat until it becomes syrupy.
  6. Strain, then pour over the rhubarb.

For the topping

  1. Place the butter, flour, sugar and cinnamon in a bowl and use your hands to rub them together until it looks like breadcrumbs.
  2. Add the almonds and spoon the crumble on top of the fruit.
  3. Place in the oven for 25-30 minutes until golden-brown.

Serve with clotted cream or custard and/Vanilla Ice Cream

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