Maggie Beer : Rhubarb Crumble

(pic: penguin)

Ingredients :
1 large bunch (about 1 kg) ripe rhubarb, leaves discarded and stems washed and cut into 4 cm pieces, discard any brown bits.
Half cup of caster sugar or a quarter cup of honey
Finely grated zest and juice of 2 oranges, plus extra juices as needed
125 gr of plain flour
1 teaspoon ground cinnamon
1/3 (one per three) cup of dark-brown sugar
100 gr rolled oats
140 gr chilled unsalted butter, chopped
Double cream, to serve

How To Make :

1. Preheat fan-forced oven to 180 Celcius Degrees or 350 Fahrenheit Degree

2. Spread rhubarb in a baking dish, sprinkle with caster sugar or honey and orange juice and bake for 20 minutes or until tender. Add a little extra orange juice if there are no juice left in the dish

3. Combine flour, cinnamon, sugar, orange zest and oats, then rub the butter into the flour using your fingertips.

4. Place cooked rhubarb and pan juices in a buttered 1 litre ovenproof dish or four 250ml ramekins, sprinkle with crumble, then bake for 15 minutes (for ramekins) or 25 minutes (if baking in one dish) or until golden.

5. Serve crumble in bowls with double cream passed separately.

*Serve 4