Rhubarb crumble

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 ice cream.

Serves 4, 15 mins preparation, 35 minutes cooking


  • 600g rhubarb
  • Juice of 1 orange
  • 100g sugar
  • ¾ stick cinnamon

For the crumble

  • ¼ stick cinnamon
  • 50g butter
  • 80g plain flour
  • 60g caster sugar
  • 30g blanched almonds, toasted
  • Zest of 1 orange, grated


  1. Pre-heat the oven to 180°C/gas mark 4.
  2. 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).
  3. Once the sugar is melted, remove from the heat. Take out the cinnamon stick, and transfer the rest to a gratin dish.
  4. For the crumble, grind the remaining ΒΌ of the cinnamon stick to a powder, using a pestle and mortar.
  5. 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.
  6. Spread lightly and evenly over the rhubarb, without pressing. Bake for 30-35 minutes.

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