Rhubarb and blood orange crumble

Submitted - Ben
Views - 389
Serves - 4


450g/1lb rhubarb
2 blood oranges, peeled and cut into rounds
4 blood oranges, juice only
125g/4oz caster sugar
2 star anise
1 cinnamon stick, broken in half
1 vanilla pod, split lengthways, seeds scraped out

For the topping:

50g/2oz unsalted butter
75g/3oz plain flour
50g/2oz demerara sugar
pinch ground cinnamon
50g/2oz flaked almonds

To serve:

clotted cream or custard


Cut the rhubarb into 5cm/2in pieces and lay them in a 23cm/9in ovenproof dish. Top with the orange pieces.

Place the orange juice in a saucepan over a medium heat. Add the sugar, anise, cinnamon and vanilla seeds. Continue to heat until it becomes syrupy and then pour it over the rhubarb.

For the topping, place the butter, flour, sugar and cinnamon in a bowl and use your hands to rub them together until it looks like breadcrumbs.

Add the almonds and spoon the crumble on top of the fruit and place in the oven for 25-30 minutes until golden-brown.

Serve with clotted cream or custard.


Less than 30 mins preparation time
30 mins to 1 hour cooking time