Spiced rhubarb crumble
For the crumble
- 100g/3½oz caster sugar
- 100g/3½oz ground almonds
- 100g/3½oz plain flour
- 1 tsp cinnamon powder
- 75g/3½oz butter
For the filling
- 15g/½oz butter
- 750g/1¾lb rhubarb, trimmed, cleaned and cut into 2.5cm/1in lengths.
- 2 green cardamom pods, split
- 100g/3½oz muscovado sugar
- 1 orange, zest and juice
- 2 tsp orange blossom water, or to taste
Preheat the oven to 180C/160C Fan/Gas 4.
To make the crumble, put the flour, sugar, ground almonds and cinnamon in a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
To make the filling, melt the butter in a large frying pan. Add the prepared rhubarb, sugar, cardamom, orange zest and juice. Cook on a low heat for 5 minutes.
Carefully remove the cardamom pods, and add the orange blossom water to the mixture. Pour into a large ovenproof dish. Sprinkle the crumble mixture over the top, and bake for 30-40 minutes, or until the topping is golden-brown.
To serve, spoon out portions into bowls and serve with hot custard.
This rhubarb crumble can easily be made gluten-free by substituting the plain flour for gluten-free plain flour.