- 1 2/3 cup (250g) plain flour
- 1 1/3 cup (120g) rolled oats
- 2 teaspoon ground cinnamon
- 180 gram unsalted butter, cut into small cubes
- 1 bunch rhubarb, trimmed and cut into 3cm pieces
- 2 oranges, juice and grated rind (see notes)
- 1/3 cup (75g) demerara sugar, plus 1/3 cup extra
- thick cream, to serve
- 1Preheat oven to 190°C.
- 2Place rhubarb in a deep, 8-cup ovenproof dish, pour orange juice over, then sprinkle with 1/3 cup sugar.
- 3To make crumble, combine flour, oats, cinnamon and orange rind in a large mixing bowl. Rub in butter with fingertips, until mixture resembles coarse crumbs. Stir in extra demerara sugar, reserving 1 tablespoon.
- 4Sprinkle crumble over rhubarb, then top with remaining sugar. Bake for 50-60 minutes until top is crisp and golden, and juices are bubbling. Stand for 10 minutes, then serve with cream.
When grating orange rind, make sure you don't include any white pith as it tastes bitter.
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