Rhubarb and Blood Orange Crumble

By Mike McEnearney

Rhubarb and Blood Orange Crumble
The addition of blood oranges reinvigorates this classic dessert

25g unsalted butter

500g rhubarb, washed

3 blood oranges

1 knob ginger, grated

50g caster sugar

1 vanilla bean, scraped

250g thick pouring cream, to serve

Crumble Top

125g unsalted butter

180g plain flour

1 tsp baking powder

90g caster sugar

½ tsp ground cinnamon

1 tsp vanilla essence

Preheat oven to 190°C. To make crumble top, dice butter while it is still cold into 1cm cubes. Combine diced butter with sifted flour and baking powder, caster sugar, cinnamon and vanilla. Using your fingers, mix ingredients together until they form a soft crumbling texture. Set aside.

Line a deep ceramic baking dish with half the butter. Cut rhubarb into pinky finger lengths and width. Zest and segment oranges, and grate ginger. Toss sugar, blood orange pieces and rhubarb together with scraped vanilla bean.

Place rhubarb mixture in the baking dish with the rest of the butter on top.

Scatter crumble top over fruit and bake for 1 hour or until top is golden and juices are bubbling. Serve with thick pouring cream on the side.



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