Rhubarb and Star Anise Crumble

Tangy rhubarb baked in a spiced citrus syrup topped with a crunchy almond and butter crumble topping.

Baking Vegetarian Dessert Fruit Rhubarb

Estimated Nutrition

Calories

303.4

kcal / serving

1820.4 kcal total

Carbs

44.7g

per serving

268.2 g total

Fat

12.1g

per serving

72.8 g total

Protein

4.1g

per serving

24.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Caster Sugar

Demerara Sugar

Dairy

Butter

unsalted

to taste

Custard

hot

GrainsCereals

Plain Flour

Liquids

200

Orange Juice

preferably freshly squeezed

NutsSeeds

piece

Star Anise

whole

stick

Cinnamon

broken in half

pod

Vanilla

split

Almonds

flaked

pinch

Cinnamon

ground

Vegetables

450

Rhubarb

cut into 5cm pieces

Method

Preheat the oven to 180°C.

Cut the rhubarb into 5cm pieces and place in a 22cm square dish.

Boil orange juice, caster sugar, star anise, cinnamon, and vanilla in a saucepan.

Simmer the liquid until it thickens into a syrup and pour over the rhubarb.

Mix flour, demerara sugar, almonds, and ground cinnamon in a bowl.

Rub the butter into the flour mixture until it resembles breadcrumbs.

Sprinkle the topping over the rhubarb and bake for 35 minutes until golden-brown.

Serve the crumble in bowls with hot custard.