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Rhubarb crumble
- Prep time:
- 10 mins
- Cook time:
- 50 mins
- Serves:
- 4
Warm flavours of star anise, cinnamon and vanilla add a spicy note to Simon Rimmer's version of this traditional fruity pudding
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Ingredients
- 200ml freshly squeezed orange juice
- 125g Sugar
- 2 Star anise
- 1 stick Cinnamon, broken in half
- 1 vanilla pod
- 450g Rhubarb
For the crumble topping
To serve
- clotted cream, or custard
Method
1. Preheat the oven to 180C/gas 4.2. In a small saucepan, heat the orange juice, sugar, star anise, cinnamon and vanilla and simmer gently until the liquid becomes a syrup.
3. Meanwhile, cut the rhubarb into 5cm pieces and lay in a 23cm-square ovenproof dish. When the syrup is ready, pour it over the rhubarb and set aside.
4. To make the crumble topping, rub all the topping ingredients together in a mixing bowl until the mixture looks like coarse breadcrumbs. Scatter it over the prepared fruit.
5. Bake for 35-40 minutes or until the crumble topping is golden. Serve with clotted cream or custard.
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Latest Comment
loved it!! the flavours in the syrup were amazing and the crumble waqs the best i have ever made! delighted
you could use apple or plum instead of rhubarb