For the rhubarb filling
500 grams of rhubarb, in pieces of 2 cm
Juice and grate ½ orange
100 grams of light brown caster sugar
1 teaspoon. cornstarch
For the crumble topping
150 grams of flour
50 grams of almond flour
75 grams of cane sugar
75 grams of light brown caster sugar
100 grams of cold butter, cut into cubes
Optional: 50 grams of pecan nuts
Our rhubarb crumble turned out a lot smaller then the one in the recipe because we only have 200 grams of rhubarb, instead of the 500 grams which are required. We have of course adapted the rest of the ingredients, but it is a pity, we would have preferred to make a beautiful, large crumble. They are very, very tasty, so it's a bit disappointing! But for you here's the whole recipe :D
How to make a large rhubarb crumble
Wash the rhubarb and the orange thoroughly.
Grate then squeeze the halved orange.
Put juice and zest with the sugar in a saucepan.
Add the rhubarb and bring it to the boil on medium heat.
Let the rhubarb simmer for 10 minutes.
How to make the crumble
Put the crumble ingredients -except for the nuts - in a bowl.
Rub sugar and flours into the butter until you have crumbs.
Mix the chopped pecan nuts into the crumble.
Preheat the oven to 180°C
Stir the cornstarch into the rhubarb.
Put the rhubard into the oven dish.
Top it with the crumble.
Put the dish(es) in the oven.
Bake the rhubarb crumble in 35 to 40 minutes golden brown and bubbling
The crumble is piping hot, allow to cool slightly!
Serve the rhubarb crumble with ice cream, whipped cream or custard.