Orange, Cinnamon and Rhubarb Crumble

Orange,Cinnamon and Rhubarb Crumble

Serves 6

2lbs /800g rhubarb -washed and cut into 2" pieces
2oz /50g caster sugar
juice and rind of 1 orange
1 teaspoon of ground cinnamon
8oz /200g plain flour
4oz/ 100g butter
2oz/50g caster sugar
2oz/50g porridge oats

Method

Place the prepared rhubarb into a deep ovenproof dish. Sprinkle with the caster sugar, the orange rind and juice and the teaspoon of cinnamon.

To make the crumble place the flour in a bowl and add the butter cut into small cubes. Rub the butter into the flour until you have a breadcrumb texture. Stir in the caster sugar and the porridge oats and sprinkle over the rhubarb.

Place in a hot oven gas 7/250 degrees centigrade for about 40 minutes until the topping is brown and crunchy and the rhubarb is tender.

Serve with custard, fresh cream or ice cream.