Rhubarb Crumble

Name: Rhubarb Crumble
Ingredients: RHUBARB BASE; 600 g rhubarb; 75 g sugar; 1 orange; CRUMBLE TOPPING; 300 g Doves Farm Organic Plain White Flour; 200 g brown sugar (or coconut, muscovado or Demerara); 200 g butter; 2 tbsp FREEE Porridge Oats

Makes 1 large crumble or 2 smaller ones

This recipe makes one large family-sized crumble, but you might like to divide the rhubarb and crumble topping between two smaller dishes – one to eat now and one to freeze for another day.

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Free from Soya, Nuts

Vegetarian

Ingredients

RHUBARB BASE
600g rhubarb
75g sugar
1 orange
CRUMBLE TOPPING
300g Doves Farm Organic Plain White Flour
200g brown sugar (or coconut, muscovado or Demerara)
200g butter
2 tbsp FREEE Porridge Oats

Pre-heat the oven.
Chop the rhubarb into 15mm/1” lengths and put it into a large oven dish or two smaller ones.
Sprinkle over the sugar.
Squeeze the orange, add the juice to the dish and stir to combine.
Put the flour and brown sugar into a mixing bowl.
Slice the butter into chunks, add it to the bowl and roughly mix with a fork to create lumpy ‘breadcrumbs’.
Tip the mixture over the prepared fruit.
Scatter the oats over the top.
Bake for 40-45 minutes.

Equipment

1 large or 2 smaller oven dishes and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

40-45 minutes

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