Rhubarb & Almond Crumble
Preheat the oven to 180°C
2 lbs rhubarb, washed and cut into small chunks
6 oz brown sugar
2 tablespoons orange juice
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 tablespoon orange zest
4 ozs wholemeal flour
2 ozs brown sugar
2 ozs rolled oats
3 ozs butter
1½ ozs almonds, chopped
Put the rhubarb in a pan with the sugar, spices, orange juice and zest. Cover the pan and simmer gently until the fruit is just tender. Add a little more orange juice or water if required. Check for sweetness and add more sugar if necessary. Turn into a greased pie dish.
Put the flour, oats, and sugar into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the nuts and sprinkle the crumble over the rhubarb.
Bake for 30 minutes, until the topping is crisp and golden.
Love the idea of using oats. I often make crumbles so this idea adds a new dimension!
Carole – Welcome to my blog. Crumbles are fun, there are as many toppings as there are fruits to sit beneath them.
Hmm, never liked rhubarb … maybe this recipe will change my mind. Oops, can’t eat almonds. Maybe I’ll stick with ice cream.
Blessings – Maxi
Maxi – Leave out the nuts and change the fruit…. try apples and add cinnamon to the topping.
Hi Grannymar, I can’t find a subscribe by email option…
Carole – Unfortunately as yet I do not have an email subscription for my blog. The template is a little vintage, I am hoping to update it in the near future with a few bells and whistles.
Ooo, I like the spice mix, and the topping, and the rhubarb . . . .
Marianna – I am guessing you like this one! 😆