You can serve this classic British pudding warm or cold. I like it the
traditional way, with custard, but it's also good with double cream or
Serves 4, 15 mins preparation, 35 minutes cooking
Juice of 1 orange
¾ stick cinnamon
For the crumble
¼ stick cinnamon
80g plain flour
60g caster sugar
30g blanched almonds, toasted
Zest of 1 orange, grated
Pre-heat the oven to 180°C/gas mark 4.
Wash and chop the rhubarb into 2cm slices. Place in a pan with the sugar, orange juice and ¾ of the cinnamon stick. Gently bring to the boil and add more sugar if necessary (although remember you are adding a sweet crumble).
Once the sugar is melted, remove from the heat. Take out the cinnamon stick, and transfer the rest to a gratin dish.
For the crumble, grind the remaining ¼ of the cinnamon stick to a powder, using a pestle and mortar.
Place the butter, flour and sugar in a bowl and blend to breadcrumb consistency. Crush the toasted almonds by hand and add to the crumble with the powdered cinnamon and orange zest.
Spread lightly and evenly over the rhubarb, without pressing. Bake for 30-35 minutes.