Cook Time: 20 Minutes
What you need
Crumble
- 125g/4oz Odlums Cream Plain Flour
- 125g/4oz Shamrock Demerara Sugar
- 125g/4oz Odlums Porridge Oats
- 125g/4oz Butter or Margarine
- Rind of 1 Orange
Filling
- 6-8 stalks of Rhubarb, cleaned and chopped
- 4 tablespoons Sugar, to sweeten
- Juice of 1 Orange
Recipe Steps
- Preheat oven to 190°C/375°F/Gas 5. Lightly grease an ovenproof pie dish, pyrex bowl or casserole dish.
- Put the rhubarb, sugar and orange juice into a saucepan and simmer for about 10 minutes until rhubarb breaks down and softens.
- Meanwhile, make the crumble by putting the flour, demerara sugar, orange rind and oats into a bowl. Add the butter/margarine and rub into the dry ingredients.
- Transfer the stewed rhubarb to the greased dish, spread the crumble mixture over this and bake for about 20 minutes until golden brown.
- Serve with custard, cream or ice cream.
