< Kitchen
< Winter Warmers

Chicken Stock
Hedgehog Cake
Speculaas Biscuits
Austrian Apple Cake
Plum Squares
Apple and Sausage Loaf
Orange and Walnut Loaf
Pumpkin Pie
Beef and Guinness Casserole
Roasted Pumpkin Soup
Soda Bread
Pumpkin and Orange Muffins
Quince Vodka
Mash O’ Nine Sorts
Pork Sausages with Beans
Posh Polenta Pancakes
Basic Muffins
Dainty Toasties
Awesome American Pancakes
Orange and Rhubarb Crumble

Orange and Rhubarb Crumble

This rich and oaty crumble is scrumptious topped with the sharp rawness of a dollop of creme fraiche.

For 6 to 8 people

2kg rhubarb
2cm fresh ginger, chopped finely
100g sugar
Juice and peel (see below) of 1 unwaxed orange

For the crumble topping:
100g wholemeal flour
100g rolled (porridge) oats
100g butter, cut into small cubes
100g Demerara sugar

Preheat oven to 180°C, Gas Mark 5. Trim and peel the rhubarb. Cut into 3cm pieces and place in a 2 litre ovenproof dish with the chopped ginger. Sprinkle over sugar and orange juice. Place in oven to cook for about 20 mins while you prepare the topping.

To make the topping: mix flour and oats in a bowl. Add cubed butter and rub together to form a breadcrumb consistency. Stir in Demerara sugar and orange peel. Take rhubarb out of oven and sprinkle crumble on top. Return to oven and cook for a further 20 to 30 mins, until browned. Serve hot, with cream or creme fraiche.