For the filling:
600g rhubarb, chopped into 2-3cm pieces
100g caster sugar (adjust to taste)
1 orange (zest and juice)
1 tsp vanilla extract
1 tbsp cornflour
For the crumble topping:
150g plain flour
50g rolled oats
100g butter, chilled and diced
75g light brown sugar
50g chopped nuts (e.g., almonds or hazelnuts)
1 tsp ground cinnamon
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Instructions
1. Preheat oven to 180°C (350°F).
2. Prepare the filling:
In a bowl, toss the rhubarb with the sugar, orange zest, orange juice, vanilla extract, and cornflour until well coated.
Transfer the mixture to an ovenproof dish.
3. Make the crumble topping:
In a mixing bowl, rub the butter into the flour with your fingertips until it resembles coarse breadcrumbs.
Stir in the oats, sugar, nuts, and cinnamon.
4. Assemble the crumble:
Evenly spread the crumble topping over the rhubarb mixture, ensuring all the fruit is covered.
5. Bake:
Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling.
6. Serve:
Allow to cool slightly, then serve with custard, cream, or a scoop of vanilla ice