Monday, March 20, 2006

Rhubarb and blood orange crumble

I made this for lunch with some friends - it was yummy. Feeds 8
7 sticks of rhubarb, trimmed and cut in to chunks
2 oranges ( i used blood oranges)
2 tsp ground ginger
100g sugar
250g plain flour
200g soft brown sugar
200g butter or marg

1. Preheat the oven to 200C. Put the rhubarb in a pan with the sugar and the juice of one of the oranges, and cover and simmer for a few minutes. Spoon in to a deep overproof dish.
2. Put the flour, brown sugar, ginger and the zest of both oranges in a bowl, add the butter and rub in with your finger tips until the mixture resembles coarse breadcrumbs.
3. Add the flesh of the other orange cut up in to small pieces to the rhubarb. Sprinkle the crumble over the stewed rhubarb and bake for 25mins or until the topping is golden brown.
4. Serve with cream, ice cream or custard.

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