Make sure your Christmas presents arrive on time! See gifting options here and then check the cut off dates for your area.

Maggie Beer

Va   rhubarb crumble

Rhubarb Crumble

Va   rhubarb crumble

Step 1: Preheat fan forced oven to 180 C.

Step 2: Spread rhubarb in a baking dish, sprinkle with caster sugar or honey and orange juice and bake for 20 minutes or until tender, then set rhubarb and pan juices aside. Add a little extra orange juice if there are no juices left in the pan.

Step 3: Combine flour, cinnamon, sugar, orange zest and oats, then rub the butter into the flour using your fingertips.

Step 4: Place cooked rhubarb and pan juices in a buttered 1 litre ovenproof dish for four 250ml ramekins, sprinkle with crumble, then bake for 15 minutes (for ramekins) or 25 minutes (if baking in one dish) or until golden.

Step 5: Serve crumble in bowls with double cream passed separately.


  1. [unknown amount] 1 large bunch ripe rhubarb, leaves discarded, stems washed and cut into 4 cm pieces
  2. 1/2 cup caster sugar or 1/4 cup honey
  3. Zest and juice of 2 oranges plus extra juice if needed
  4. 125g 1/2 cup plain flour
  5. 1/3 cup brown sugar
  6. To serve double cream

Rhubarb Crumble appears in

Add to your favourites
Your basket Your basket   Check out