Just the word crumble makes me weak at the knees. It’s one of those puds that satisfies on every level - sweet, fruity, cakey and warming - total comfort food. In my book rhubarb, without doubt, makes the best crumble.
Ingredients (for 6 greedy people): 2lbs (900g) of organic rhubarb; 5oz (125g) unrefined caster sugar; grated rind and juice of one organic (unwaxed) blood orange; 4oz (150g) organic plain flour; 2oz (50g) jumbo oat flakes; 3oz (75g) butter.
Method: Wash the rhubarb and remove the bottom of the stems. Chop into large chunks and stew lightly in a saucepan for a couple of minutes. Add half the sugar to the rhubarb and continue to stew until just tender (but not mushy). Drain, reserving the juice, and place in the bottom of a large pie dish. Put the juices back on the heat, add the orange zest/juice and reduce until rich and syrupy and pour over the rhubarb. Blitz the flour, oatmeal, butter and remaining sugar in a processor until it forms coarse crumbs. Pour this over the rhubarb and pop in a pre-heated oven 180oC (gas mark 4) for 35-45 minutes until the top is golden brown. Serve with cream, Greek yoghurt or good, old-fashioned custard. Crumble heaven.
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