Maida's rhubarb crumble

Maida's rhubarb crumble


4 people made this

About this recipe: This sweet and tangy rhubarb crumble, with a hint of orange, is just lovely served warm from the oven with a scoop of vanilla ice cream.

Maida Black

Serves: 6 

  • 450g rhubarb, washed, trimmed and diced
  • 1 tablespoon golden syrup
  • 85g Demerara sugar
  • 1 orange, zested and juiced
  • 110g self-raising flour
  • 55g butter
  • 1 heaped tablespoon Demerara sugar

Prep:10min  ›  Cook:35min  ›  Extra time:15min soaking  ›  Ready in:1hr 

  1. Preheat the oven to 200 C / Gas mark 6.
  2. Cover rhubarb with golden syrup, 85g sugar and orange juice in an oven-proof dish; allow to sit for 15 minutes.
  3. Rub butter into flour until it looks like breadcrumbs; mix in orange rind and sugar. Cover rhubarb mixture evenly with crumble topping.
  4. Bake in the preheated oven until golden, about 35 minutes.

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