< Kitchen
< Sweet Afters

Gooseberry Fool
Frozen Bananas
Carla's Orange Chocolate & Cream Choux 'C'
Cool ‘n’ Fluffy Cheesecake
Christmas Pud Truffles
Crunchy Sugar Mice
Old-fashioned Peppermint Creams
Chocolate-dipped Orange Peel
Austrian Apple Cake
Pumpkin Pie
Chocolate Workies
Danish Peasant Girl with Veil
Soft Toffee
Mini Toffee Apples
Apple Snow
Apple Candy
Trifle in a 'Trifle'
Anna-Louise's Redcurrant Tart
Redcurrant Yogurt Ice-Cream
Zany Pavlova
Orange and Rhubarb Crumble
Vanilla Ice-Cream with Orange Toffee and Cowslips

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.