One of my favourite desserts to make is crumble – it’s so easy yet delicious, and I’ll happily tuck into it all year round, it’s such a heart-warming, comforting dish! Last Easter I made a rhubarb crumble, so this Easter I thought I’d step it up a notch by adding blood orange.

Here’s the recipe (it serves around 6 people – depending on appetite!)

Ingredients

800g rhubarb, chopped into small chunks

3 blood oranges, peeled and divided into segments (remove as much of the pith as possible)

1/2 blood orange for juice

200g white caster sugar

Dash of port (optional)

For the crumble topping

350g self-raising flour

200g butter (soft/room temperature)

100g caster sugar

1/2 blood orange for zest

Method

1. Pre-heat the oven to 200c/180c fan.
2. Heat the rhubarb and half of the sugar in a pan on a low heat. Stir and make sure the sugar doesn’t caramelise. Add a dash of port for extra flavour if you have some.
3. Once the rhubarb feels soft and slightly melted, pour into an oven proof dish and spread out evenly.
4. Place the orange segments evenly on top of the rhubarb.
5. Squeeze the remaining half blood orange over the rhubarb and orange segments, and sprinkle everything with the remaining sugar.
6. To make the crumble topping, mix together the flour and butter in a bowl with your fingertips, until it forms a crumb-like texture. Now add the sugar and orange zest.
7. Distribute evenly over the top of the rhubarb and orange mixture. Feel free to sprinkle some more caster sugar on top if you have some left.
8. Pop in the oven for around half an hour. You might find that the rhubarb and orange bubbles to the top around the edges, which I think gives it a nice rustic effect.
9. Serve with custard or cream.

I recently bought some mandarin olive oil from Pulia Restaurant in Borough Market, which worked brilliantly with this dessert!

It really is one of my favourite desserts – I’m trying to think of some more flavour combinations. If you have any recommendations, let me know in the comments!