- 4 cups diced rhubarb
- 1 tsp fresh orange zest
- 3/4 cup flour
- 1 tsp baking powder
- 1/2 cup rolled oats
- 1/2–3/4 cup sugar
- 100g melted butter
- 1/2–3/4 cup brown sugar
- 1 Tbsp cornflour
- 1/4 cup boiling water
Suggested wine match - NV Waipara Hills Equinox Late Harvest Riesling
From The Food Show 2015.
You have never had such a great rhubarb crumble – and Wellington’s Billie Lusk, as a very busy caterer to the stars, says this is the most requested recipe! I added a little orange zest to the rhubarb, and please note the variances in the sugar: if, like me, you are not a sweet-tooth person, go with the lower amount; if you prefer your rhubarb sweeter, go with the amount in the original recipe.
Preheat oven to 180°C. Place rhubarb and orange zest in baking dish.
Mix topping ingredients together and sprinkle over rhubarb in baking dish.
Mix brown sugar and cornflour together and scatter over the top and then gently top the whole mixture with the drizzle of hot water.
Bake uncovered for 35-45 minutes or until golden in colour. Note: ovens vary – Billie can do this in 30 minute, mine takes more like 45 minutes.
Serve with ice cream, cream or custard… or all of the above!