This British dessert is the perfect combination; tart fruit with a buttery sweet topping. Serve it hot with cream, simply delicious.
- 600g rhubarb
- 1 orange
- 50g golden caster sugar
- 100g unsalted butter
- 180g gluten and wheat free plain flour
- 50g gluten and wheat free porridge oats
- 100g soft brown sugar
Preheat the oven to 180℃, 160℃, gas mark 4.
Wash and trim the ends of the rhubarb and chop into chunks. Place in an ovenproof dish. Zest the orange and place on a dish. Halve the orange and squeeze the juice of one half over the rhubarb.
Remove the peel from the other half of orange and slice the orange into the dish with the rhubarb. Sprinkle over the 50g of sugar.
To make the crumble mixture, rub the butter, flour and oats together using your fingertips. You want a gravelly mixture, with everything combined. Fold in the sugar and the orange zest. Spread the topping over the fruit filling and place in the preheated oven.
Bake for around 30-40 minutes, until the top is golden and bubbling.
Serve with cream or natural yoghurt.