Rhubarb and orange crumble

    50 min

    Rhubarb and orange are a lovely flavour combination. This crumble has chunks of rhubarb, orange segments and orange zest. Oats in the crumble topping add lots of texture.


    Buckinghamshire, England, UK
    37 people made this

    Serves: 8 

    • 675g rhubarb
    • 110g caster sugar
    • 1 orange
    • 85g butter
    • 110g wholemeal flour
    • 85g demerara sugar
    • 50g rolled oats

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 200 C / Gas 6.
    2. Rinse, trim and slice rhubarb into 2.5cm (1 inch) pieces. Grate the zest from the orange, then peel and break up into segments.
    3. Place rhubarb pieces and orange segments in a pie dish. Sprinkle with with caster sugar and orange zest.
    4. Rub the butter into the flour until it looks like breadcrumbs. Stir in demerara sugar and rolled oats.
    5. Sprinkle evenly over the rhubarb and orange mixture; bake in the preheated oven for about 30 minutes or until starting to crisp at edges.


    This crumble freezes well. When required place uncovered frozen crumble in the oven and bake at 200 C for about 40 minutes.

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