Maggie Beer's Rhubarb Crumble recipe is the perfect winter warmer dessert. Maggie uses rhubarb and oranges to create an indulgent dish.
For more recipes like this, Join Maggie's Food Club
Step 1: Preheat fan-forced oven to 180 C.
Step 2: Spread rhubarb in a baking dish, sprinkle with caster sugar or honey and orange juice and bake for 20 minutes or until tender, then set rhubarb and pan juices aside. Add a little extra orange juice if there are no juices left in the pan.
Step 3: Combine flour, cinnamon, sugar, orange zest and oats, then rub the butter into the flour using your fingertips. Add almonds to the crumble mix and combine.
Step 4: Place cooked rhubarb and pan juices in a buttered 1 litre ovenproof dish for four 250ml ramekins, sprinkle with crumble, then bake for 15 minutes (for ramekins) or 25 minutes (if baking in one dish) or until golden.
Step 5: Serve crumble in bowls with double cream passed separately.
Step 6: Note: Serving this dish as dessert to loved ones after a beautiful meal is sure to put a smile on their faces! If you're planning on having the family round, why not stock up on essentials with Maggie Beer's Family Gatherings gourmet hamper? Filled with favourites from the Maggie Beer range, it includes products such as Maggie's Jams, Pastes and Chutney. Explore the our full range of gourmet hampers here.
[unknown amount] 1 large bunch ripe rhubarb, leaves discarded, stems washed and cut into 4 cm pieces
1/2 cup caster sugar or 1/4 cup honey
Zest and juice of 2 oranges plus extra juice if needed
125g 1/2 cup plain flour
1 tspn ground cinnamon
1/3 cup brown sugar
100g rolled oats
140g chilled unsalted butter chopped
1/3 Cup flaked almonds
To serve double cream