www.odlums.ie /recipes/rhubarb-orange-crumble/

What you need:

Crumble

  • 125g/4oz Odlums Cream Plain Flour
  • 125g/4oz Shamrock Demerara Sugar
  • 125g/4oz Odlums Porridge Oats
  • 125g/4oz Butter or Margarine
  • Rind of 1 Orange


Filling

  • 6-8 stalks of Rhubarb, cleaned and chopped
  • 4 tablespoons Sugar, to sweeten
  • Juice of 1 Orange

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease an ovenproof pie dish, pyrex bowl or casserole dish.
  2. Put the rhubarb, sugar and orange juice into a saucepan and simmer for about 10 minutes until rhubarb breaks down and softens.
  3. Meanwhile, make the crumble by putting the flour, demerara sugar, orange rind and oats into a bowl. Add the butter/margarine and rub into the dry ingredients.
  4. Transfer the stewed rhubarb to the greased dish, spread the crumble mixture over this and bake for about 20 minutes until golden brown.
  5. Serve with custard, cream or ice cream.

Rhubarb & Orange Crumble

Category

Weekly Recipe

Cook Time

20 mins

What you need:

Crumble

  • 125g/4oz Odlums Cream Plain Flour
  • 125g/4oz Shamrock Demerara Sugar
  • 125g/4oz Odlums Porridge Oats
  • 125g/4oz Butter or Margarine
  • Rind of 1 Orange


Filling

  • 6-8 stalks of Rhubarb, cleaned and chopped
  • 4 tablespoons Sugar, to sweeten
  • Juice of 1 Orange

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease an ovenproof pie dish, pyrex bowl or casserole dish.
  2. Put the rhubarb, sugar and orange juice into a saucepan and simmer for about 10 minutes until rhubarb breaks down and softens.
  3. Meanwhile, make the crumble by putting the flour, demerara sugar, orange rind and oats into a bowl. Add the butter/margarine and rub into the dry ingredients.
  4. Transfer the stewed rhubarb to the greased dish, spread the crumble mixture over this and bake for about 20 minutes until golden brown.
  5. Serve with custard, cream or ice cream.
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