The telling sign of fresh rhubarb is not only its bright color; the stalks should be firm and upright, the leaves a pale yellow never black.
Serve with lashings of custard or vanilla ice cream
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
- 1 lb/ 450g rhubarb
- 2 tbsp soft, brown sugar
- 3 tbsp orange juice
- ½ tsp vanilla extract
- For the Crumble
- 4 oz/115g cold butter
- 6 oz/ 170g all purpose/ plain flour
- 4 tbsp soft brown sugar
- Cut the rhubarb into 1"/3cm pieces. Place the rhubarb into an ovenproof dish. Sprinkle over the sugar. Mix the vanilla extract with the orange juice and pour over the rhubarb, loosely cover with tin foil. Bake in the preheated oven for approx 20 minutes or until the rhubarb is cooked through but not falling apart.
- Place all the crumble ingredients into a large baking bowl and roughly mash together to form lumpy crumbs. Don't worry about making the mixture even and fine, you are looking for a rustic looking topping.
- Sprinkle the crumble loosely over the cooked rhubarb. Return the dish to the oven and cook for 30 - 35 minutes until the crumble is golden brown. Serve hot with custard sauce or vanilla ice cream.