Sweet and Tangy Delight: Rhubarb and Orange Crumble Recipe

17 May 2024 139 5

Sweet and Tangy Delight: Rhubarb and Orange Crumble Recipe

A delicious classic summer pudding of rhubarb crumble with a twist of orange, inspired by The Hairy Bikers’ recipe and perfect for trying out.

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Written by Angela

This week, I thought I’d share a tasty recipe for a classic summer pudding! Good old rhubarb crumble!

But this one has a twist; it also has orange in it, which brings out the flavour of the rhubarb even more!

I was inspired to make this rhubarb and orange crumble from a recipe by The Hairy Bikers. I hadn’t made rhubarb crumble with orange before, but I must say… it’s delicious!

So, I thought you might like to try it? And if you do. Here’s what you’ll need.

First, find a suitable pie dish.

For the filling, you’ll need.

500 grams of rhubarb, that’s the weight after trimming.
I large orange
100 grams of soft brown sugar.

For the Crumble Topping

150 grams of plain flour
1/2 tsp cinnamon
100 grams of softened butter, plus a bit extra for greasing the pie dish and dotting on top.
75 Grams soft brown sugar
75 grams of porridge oats
Pinch of salt

…And this is what you do.

1. Preheat the oven to 180 centigrade.

2. Top and tail the rhubarb stalks, cut them into 2-3cm lengths and arrange them in the lightly greased pie dish.

Zest the orange directly over the rhubarb, sprinkle sugar over the rhubarb, then juice the orange and drizzle this over, too.

3. For the crumble topping, rub the flour and cinnamon into the butter, until it looks like crumbs, then mix in the sugar and oats and add a pinch of salt.

Sprinkle over the rhubarb evenly but ensure it stays quite loose and don’t pack it down, then put some small dots of butter over the surface.

4. Bake in the oven for about 40 minutes until the rhubarb is tender and the topping golden brown.

5. Then serve with either homemade custard or a good quality shop-bought one….and enjoy!!

I do hope you like this orange and rhubarb crumble.