Ingredients
Equipment
Method
- Preheat your oven to 180°C (160°C fan / Gas Mark 4). Lightly butter a shallow ovenproof dish, ensuring all surfaces are covered.
- Wash the fresh rhubarb thoroughly. Trim the ends and chop the stalks into uniform 2-3cm pieces. Aim for similar sizes for even cooking.
- Arrange the chopped rhubarb evenly in the prepared dish. Grate the zest from the large orange directly over the rhubarb.
- Sprinkle the 100g of light soft brown sugar over the fruit. Cut the orange in half and squeeze its juice over the top of the rhubarb.
- In a large mixing bowl, combine the plain flour and ground cinnamon. Whisk them together briefly to ensure the cinnamon is evenly distributed.
- Add the 100g of softened butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Stir the 75g of light soft brown sugar and the porridge oats into the breadcrumb mixture. Add a pinch of salt. Mix gently until just combined.
- Scatter the crumble topping loosely and evenly over the rhubarb in the dish. Avoid packing it down, as a loose topping bakes up crispier.
- Dot a few small knobs of extra butter over the scattered topping. These butter dots will melt and help the crumble turn wonderfully golden and crisp.
- Place the ovenproof dish onto a baking tray. This catches any fruit juices that might bubble over, keeping your oven clean. Bake for approximately 40 minutes.
- The crumble is ready when the filling is visibly soft and bubbling around the edges, and the topping is beautifully crisp and golden brown.
- Remove the dish from the oven and let the Hairy Bikers Rhubarb Crumble stand for about 10 minutes. This allows the hot fruit filling to settle and thickens the juices slightly, making it easier to serve.
Nutrition
Notes
Rhubarb: Fresh rhubarb is best. If using frozen, no need to thaw; simply add it directly, possibly increasing cook time. Orange: Zest and juice are crucial. Lemon zest or vanilla extract can be alternatives. Brown Sugar: Provides caramel notes. Granulated sugar can be used. Flour: Plain flour for best texture; use gluten-free blend for GF option. Butter: Unsalted butter allows salt control. Softened for topping, cold for dotting. Oats: Porridge oats are essential for texture. Cinnamon: Adjust amount or omit. Pro Tips: Use a light hand for crumble topping to avoid toughness. For extra-crispy topping, use very cold butter for dotting. Do not skip the porridge oats. Always place the dish on a baking tray to catch overflows. If under-baked, return to oven for 5-10 minutes; tent with foil if fruit is done. If fruit is too soggy, toss with a tablespoon of cornflour or arrowroot before adding sugar and orange juice. Adjust sugar levels based on rhubarb tartness. Nutrition information is estimated based on common ingredients and serving sizes and may vary.