Rhubarb and Blood Orange Crumble

A seasonal fruit crumble featuring tangy rhubarb and blood orange, topped with a crunchy almond and cinnamon spiced topping.

Baking Vegetarian Dessert Fruit Rhubarb

Estimated Nutrition

Calories

511.3

kcal / serving

2045.2 kcal total

Carbs

72.6g

per serving

290.4 g total

Fat

22.1g

per serving

88.4 g total

Protein

7.1g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Dairy

piece

for serving; or custard

Fruits

piece

Blood Orange

peeled and cut into rounds

piece

Blood Orange

juice only

GrainsCereals

100

Plain Flour

NutsSeeds

piece

Star Anise

piece

Cinnamon Stick

broken in half

piece

Vanilla Pod

split lengthways, seeds scraped out

pinch

Ground Cinnamon

Flaked Almonds

Vegetables

450

Rhubarb

cut into 5cm pieces

Method

Cut the rhubarb into 5cm pieces and arrange in a 23cm ovenproof dish topped with orange rounds.

Heat orange juice, caster sugar, anise, cinnamon stick, and vanilla seeds in a pan until syrupy.

Strain the syrup and pour it over the rhubarb and orange.

Rub butter, flour, demerara sugar, and ground cinnamon together in a bowl until the mixture resembles breadcrumbs.

Stir in flaked almonds and spoon the topping over the fruit.

Bake in the oven for 25 to 30 minutes until golden-brown.

Serve warm with clotted cream or custard.