Claudia Huckle’s Orange & Rhubarb Crumble
I grew up on a sheep farm in Devon, and my mother always grew rhubarb in her vegetable garden. I have fond memories of Sunday lunches enjoying one of our own cuts of roast lamb, followed by my mother’s delicious rhubarb crumble. Today, we grow rhubarb in our own garden, and I always look forward to the same tradition when coming home after a long opera engagement away from my family (as long as it’s during our rhubarb season of March to July). I have given the traditional rhubarb crumble a bit of a twist, adding orange and rose water to complement the delicious tanginess of the rhubarb. And it’s gluten free!
4 Sticks of Rhubarb or around 500g
75g Caster sugar
1 tbsp Rose water extract
75g Rice flour
100g Ground almonds
80g Granulated sugar
100g Butter (softened at room temperature)
Preheat your oven to 180 degrees C.
Chop up the rhubarb into 3cm length pieces. Zest and juice the orange. Put the rhubarb and orange zest and juice into an ovenproof dish. Sprinkle over the caster sugar and add 1 tbsp of water and 1 tbsp of rose water. Mix it all up nicely.
Next, mix the ground almonds, rice flour, the granulated sugar and 1 tsp of cinnamon in a bowl. Rub in the butter until the mixture looks a bit like breadcrumbs (although the pieces can be a bit bigger than breadcrumbs). Taste to check if it needs more sugar. If it’s too wet, add a little more flour. Place the crumble mix on top of the rhubarb, then put the dish in the oven for about 30 mins, until it’s golden on top. Once it’s cooked, serve with coconut yoghurt or vanilla ice cream. In my photo I have decorated the crumble with edible calendula petals.