Serves 4
50 minutes
Ingredients
Rhubarb 400g
Cornflour 1 tbsp
Vanilla pod 1
Caster sugar 70g
Orange zest 1/2 orange
Unsalted butter, chilled 100g
Plain flour 100g
Ground almonds 30g
Rolled oats 20g
Demerera sugar 50g
Ground cardamom, 5 pods
Method
Preheat the oven to 200C and grease a dish.
Chop the rhubarb into 3cm pieces and put into a bowl. Pour over the cornflour, caster sugar, and orange zest. Halve the vanilla pod and scrape out the seeds over the rhubarb. Toss the ingredients together and add to the greased dish.
In another bowl, add the cubed butter to the flour and rub with your fingers until the mixture resembles breadcrumbs. Add the brown sugar, ground cardamom, oats and ground almonds and mix well.
Tip the crumble over the rhubarb mix and even out. Place the dish on a tray to catch any drips and place into the preheated oven for 40 minutes until bubbling and golden.
Serve with custard or cream, eat and enjoy!