There's nothing quite like a warm and comforting crumble on a chilly evening, and this Rhubarb, Blood Orange and Almond Crumble is the perfect dessert to satisfy those cravings. The combination of tart rhubarb and sweet blood orange is simply delicious, and the crumble topping adds a satisfying crunch.
To start off, preheat your oven to 200°C and cut your rhubarb into 3cm pieces. Place the rhubarb in a baking dish and add the juice, zest and some of the pulp of a blood orange. If you can't find a blood orange, a normal orange will work just fine. Add in a teaspoon of vanilla and 130g of caster sugar, and mix it all together. Set the mixture aside to macerate while you work on the crumble topping.
For the crumble, mix together 150g of plain flour, 100g of almond flour, a teaspoon of cinnamon and a pinch of salt. Add in 100g of light brown sugar or Demerara sugar, and mix it all together. Cut in some cold butter using your fingers until the mixture resembles breadcrumbs. Don't make it too fine - the rough texture will add to the crumble's texture.
Now that your crumble topping is ready, add it loosely on top of the rhubarb mixture in the baking dish. Sprinkle on some flaked almonds for extra crunch. Pop the dish into the preheated oven and bake for 20-30 minutes, or until the mixture is bubbling and the crumble topping has browned.
Once the Rhubarb, Blood Orange and Almond Crumble is ready, take it out of the oven and let it cool for a few minutes. Serve with some cold cream or custard and enjoy the comforting, delicious flavours of this dessert.
400g rhubarb (cut into 3cm pieces)
130g caster sugar
1 blood orange juice, pulp and zest (use normal orange if you you cannot get blood)
150g plain flour
100g almond flour
Pinch of salt
100g light brown sugar or Demerara sugar
1 cup flaked almonds