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Spiced rhubarb & orange crumble
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5 cardamom pods
400g pack rhubarb, cut into 3cm pieces
2 star anise
50g dark brown soft sugar
1 tbsp custard powder
50g plain flour
75g mixed nuts, chopped
50g demerara sugar
2 tbsp Waitrose Fresh Fruit Marmalade
1. Preheat the oven to 200˚C, gas mark 6. Zest the orange and reserve for the crumble; cut off the skin and pith then separate into segments. Remove the black seeds from the cardamom.
2. Place the rhubarb in a medium saucepan with the orange segments, cardamom, star anise and soft sugar then cook for 10 minutes, stirring occasionally. Stir in the custard powder and bring back to the boil. Remove the star anise and pour into a serving dish.
3. Meanwhile, rub the butter, flour and orange zest together to resemble breadcrumbs, and rub in the oats, nuts, demerara and marmalade. Sprinkle over the rhubarb and bake for 20 minutes or until golden. Serve warm with custard or scoops of vanilla ice cream.
Typical values per serving:
This recipe was first published in January 2017.