rhubarb, blood orange & cardamom crumble

The weather was baltic outside today, with cold sleety snow flurries all day so we decided to make a little baked crumble treat to have after dinner, a healthier version of course! 

Yorkshire forced rhubarb is currently in season and I can’t resist their vibrant pink colour. Paired with in-season blood oranges, you’ve not only got a colour sensation but a taste made in heaven! The cardamom adds a touch more interest and a cosy wintery warmth. 

I use a mix of wholemeal and plain flour and a light spread instead of butter. The amount of sugar is also reduced. Served with lashings of custard this is the antidote to any snow day. Enjoy, Mrs H x

Serves 4-6


375g forced Yorkshire rhubarb, washed a chopped into 1 inch chunks

2 blood oranges, zested and segmented

40g light muscovado sugar

4 cardamom pods worth of black seeds, crushed 

100g wholemeal flour

80g plain flour

50g oats

90g Demerera sugar

100g light spread 


Heat the oven to 18oC/fan 170oC. 

Place the rhubarb in ovenproof dish. Add the orange segments and then sprinkle over the cardamom seeds and muscovado sugar. 

Rub together the spread, oats, and flours until you have rough breadcrumb texture. Add the Demerera and mix. Sprinkle over the fruit and pop in the oven for 30 minutes until golden.

 Serve with custard or slightly thickened cream. 


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