The fresh, zesty combination of blood orange and rhubarb pairs perfectly with an oaty-almondy crumble to make a delicious family pudding. This is warming and nourishing as well as bursting with taste and will be a winner for a Sunday lunch or a celebration.

The almonds give this crumble some lovely protein and the oats provide good levels of protein.

See the gluten-free, dairy-free and nut-free versions in the notes below which also give options for plant-based families.

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Blood Orange & Rhubarb Crumble

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Prep Time 15

Cook Time 40

Course Baking, Breakfasts, Puddings, Snacks & Treats

Servings

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-sugar, Nut-free, Vegan, Vegetarian

Ingredients

Filling

400 g Rhubarb
2 Blood Oranges (or regular oranges)
1 tbsp Maple Syrup (optional)

Topping

100 g Oats (gluten free if needed)
100 g Ground Almonds
125 g Butter (cold)
100 g Coconut Sugar (or light muscovado or palmyra blossom sugar)
50 g Almonds (flaked)

To serve

Clotted Cream (optional)

Instructions

Pre-heat the oven to 160^oC fan (180^oC conventional)
Trim the rhubarb and cut it into 2cm pieces. Put into a baking dish.
Peel or cut away the skin and pith from the blood oranges and cut out the segments. Add to the baking dish, along with the maple syrup (if using), and set aside.
Next make the crumble topping. Whizz the oats in a food processor to create an oat flour. Tip this flour into a mixing bowl, add the ground almonds. Cut the cold butter into cubes and add to the mixing bowl. Use your fingertips to rub the flour mixture into the butter to create a sandy texture. Stir through the sugar and the flaked almonds.
Tip the crumble mixture onto the prepared rhubarb and oranges and spread out to create an even layer.
Place carefully into the preheated oven for 30-40 minutes, until the crumble golden and bubbling.
Serve with clotted cream, if wished!

Notes

Gluten-free, choose gluten-free oats.
Dairy-free/vegan, choose a vegan spread for the crumble and an almond or cashew yoghurt or ice cream instead of the clotted cream.
Nut-free, switch the ground almonds to spelt flour and add 30% more butter in the crumble topping and then switch the flaked almonds to a mix of pumpkin seeds and sunflower seeds.
If you aren’t able to source blood oranges, substitute with regular oranges, it will be just as delicious!
Make mini versions in ramekins to eat during the week at breakfast or for a sweet bite afters supper and reduce the cook time to 25-30 minutes.
You can store the cooked leftover crumble in the fridge for up to 3 days and it is delicious heated up for breakfast.
Store the uncooked prepared crumble in the freezer in a covered dish for up to 3 months, defrost and then cook as above for 30-40 minutes.

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