Orange scented rhubarb crumble
Ingredients
500g (1lb) rhubarb
1 large orange
200g (8oz) light brown sugar
100g (4oz) plain wholemeal flour
100g (4oz) plain white flour
100g (4oz) soft butter
TRIM the ends off the rhubarb, chop into chunks about 2cm (1in) long and place in an oven-proof dish.
Wash the orange, grate off the zest then squeeze the juice.
Sprinkle half of the sugar on to the rhubarb and pour over the orange juice.
Rub the butter into the flour and the orange zest then mix in the remaining sugar.
Sprinkle the crumble mix over the rhubarb and cook in a preheated oven at 190c for 40 minutes.
Serve with cream or custard.
The full article contains 115 words and appears in Bridlington Gazette & Heral newspaper.
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Last Updated:
24 June 2008 3:45 PM
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Source:
Bridlington Gazette & Heral
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Location:
Bridlington
