About this recipe:Aromatic ginger and tangy orange liven up this warm, fruity dish with its crisp, oaty topping. And it is just as delicious served chilled.
1 large orange
450 g (1 lb) rhubarb, sliced into 2.5 cm (1 in) pieces
2 teaspoons chopped stem ginger
1-2 tablespoons caster sugar
For the crumble
125 g (4½ oz) plain white flour
75 g (2¾ oz) half-fat butter, chilled and diced
25 g (1 oz) demerara sugar
50 g (1¾ oz) porridge oats
To serve: Low-Fat Custard (see footnote)
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Method Prep:15min › Cook:45min › Ready in:1hr
Heat the oven to 190°C (375°F, gas mark 5). Finely grate 1 teaspoon of orange zest and set it aside. Then peel the orange, removing all the pith, and divide the flesh into segments, cutting any large ones in half.
Place the orange segments in a pie dish and add the rhubarb, stem ginger and caster sugar to taste. Cover the dish with foil and bake for 15 minutes.
Meanwhile, prepare the crumble. Place the flour, butter and demerara sugar in a bowl and combine with your fingertips until the mixture resembles breadcrumbs, or whizz them for 10-15 seconds in a food processor. Stir in the oats and the reserved orange zest.
Uncover the fruit and sprinkle the crumble topping over them. Return the dish to the oven, uncovered, and bake for 25-30 minutes until the topping is crisp and golden.
Allow the crumble to cool slightly, then serve with hot custard.
Variation: you can substitute gooseberries for the rhubarb or strawberries for the oranges.
I am a great fan of crumbles and I have been baking this kind of recipe for years using whatever fruit is available. (HINT: Frozen berries hold together better than fresh).
I had to cook for 6.
1 Punnet Strawberries
2tsp Ginger. I have used stem ginger but fresh is just as good
For my crumble.
1 oz Ameretto biscuits
2oz large oats.
Rub or whiz the flour and marge to a crumble texture.
Whiz the oats then the biscuits but not too much. You want some texture.
Stir into the crumble mix
Everything else is the same as the recipe.
I had no leftovers. - 05 Jul 2015
I added all the zest from the orange as I didn't want to waste it and it tasted fine. I thought it needed an extra tbsp of sugar in the rhubarb, I added 2 but it was still a bit tart. Needed more ginger too as I couldn't taste it. Apart from those minor tweeks I thought this was lovely. - 08 Jul 2015