Rhubarb, Ginger & Orange Hazelnut Crumble… By Lucy Simmons

By lucy  , , ,   , ,

February 11, 2015

Best mates, rhubarb, orange & ginger, topped off with a crunchy hazelnut crumble, perfect finale to a lazy sunday lunchtime, sharing with family and friends....

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 8 Generous


550 Grams Rhubarb, cut into 2.5cm pieces

4 Oranges, segmented

4 Pieces of stemmed ginger in syrup

3-4 tbsp Soft brown sugar

300 ml Custard

200 Grams Self-raising flour

200 Grams Butter, cubed

100 Grams Caster sugar

2 tbsp Orange zest

100 Grams Hazelnuts, roughly chopped


1.  Preheat the oven to 180C/ gas mark 4.  Before segmenting the oranges, grate 2 tbsp of orange zest.

2.  Place the orange segments and chopped rhubarb in a medium size roasting tin with the finely chopped ginger and add 1tbsp of the ginger syrup.  Sprinkle over the soft brown sugar with 165ml of custard saving the rest to serve later.  Set aside.

3.  In a large bowl rub together the butter and flour until it forms rough breadcrumbs.  Stir in the caster sugar, orange zest and chopped hazelnuts.

4.  Sprinkle over the rhubarb, orange and ginger.  Bake for 15-20 minutes or until golden and serve with lashings of warmed custard.  Enjoy.


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