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.