The Lemon Squeezy rhubarb crumble
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Serves:     people
Notes from Anna
  • Just 20 minutes easy prep then half an hour in the oven while you get on with something else.


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  1. PRE-HEAT OVEN TO 190˚C/170˚C fan/gas 5
  2. Wash and top and tail the rhubarb and cut the stalks into 5cm pieces. Zest and squeeze the orange.
  3. Put the rhubarb and orange zest into a saucepan and drizzle with the orange juice. Cover the pan with a lid and cook over a low heat for about 7-8 minutes or until the rhubarb pieces collapse into a mash.
  4. Meanwhile, blitz the flour, oats, butter and sugar together to the consistency of bread crumbs.
  5. Arrange the rhubarb in a 2-litre ovenproof dish and top with the crumble. Bake for 30 minutes or until golden brown on top.
  6. Serve hot or warm with homemade vanilla custard.

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