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!)
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
- Pre-heat the oven to 200c/180c fan.
- 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.
- Once the rhubarb feels soft and slightly melted, pour into an oven proof dish and spread out evenly.
- Place the orange segments evenly on top of the rhubarb.
- Squeeze the remaining half blood orange over the rhubarb and orange segments, and sprinkle everything with the remaining sugar.
- 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.
- 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.
- 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.
- 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!