Rhubarb and Cherry Crumble

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Comfort food comes in all shapes and sizes for me, but nothing quite beats a crumble … especially when it’s bitterly cold outside. So here’s my take on a rhubarb crumble, with added cherries, orange and cinnamon to give it some wintery warmth.

Rhubarb and Cherry Crumble

Makes: 6 portions

Time:  15-20 mins prep and 30-40 mins cooking

Filling ingredients: 

  • 500g rhubarb, chopped into chunks
  • 300g pitted cherries
  • 100g caster sugar
  • Zest of 1 orange
  • 1/2 tsp cinnamon

Crumble ingredients:

  • 190g self-raising flour
  • 100g butter
  • 35g light brown sugar
  • 35g chopped walnuts
  • 35g flaked almonds
  • 1/2 tsp cinnamon

Heat the rhubarb, cherries sugar, cinnamon and half the orange zest in a sauce pan over low-med heat until lightly cooked through and soft. Strain off half the juices, add the remaining zest and spoon into your oven dish.

Pre-heat the over to 180 fab and start making the the topping. Rub the flour, butter  and cinnamon together until you get a soft crumble texture, then add the sugar, walnuts and almonds to the mix. Sprinkle the topping over the fruit mix and then bake for 30 mins until you get a lovely golden brown crumb and you can see the fruit bubbling away on the sides. Serve with custard.

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