Rhubarb and Orange Crumble - Romer's Recipes from Cornwall

Rhubarb and Orange Crumble Rhubarb and Orange Crumble The first rhubarb is now appearing in the shops and teamed with orange and cinnamon makes the most delicious crumble	Recipe Archive Piccalilli Winter Soups Stuffings for chicken, pork, goose Christmas Pudding Christmas mincemeat & sweet pastry Pork Chops with Cornish Cream & Mixed Mash Spanish Macaroni Sweethart tart Hot devilled Crab Fresh Pesto & Pasta Rhubarb and orange crumble Asparagus Risotto
Ingredients - Fruit 2 lbs. (1 kilo) Rhubarb Grated zest and juice of an orange 4 oz. (125gms) Demerara sugar 1 tsp. Cinnamon Method Slice the fruit into approximately 1” pieces. Toss together with the other ingredients Place in an ovenproof dish   Ingredients – Crumble topping 4oz. (125gms) Plain flour (wholemeal is good) 4oz. (125gms) Porage oats 4oz. (125gms) Demerara Sugar 4oz. (125gms) Butter   Method Rub the butter into the dry ingredients and stir in the sugar Cover the fruit with the topping and press down slightly Bake in a moderate oven for 30 – 40 minutes The rhubarb should be tender and bubbling and the top a golden brown Use this recipe for any fruit or combinations - Plum and apricot is delicious! For a special occasion substitute the oats for ground almonds and use golden caster sugar – YUM!
About Romer After running a successful and noted restaurant, in Mevagissey, for over 17 years, Romer moved to Penzance where she has been freelancing as a chef for the past 10 years. Making anything from a single cake to a complete wedding feast, an intimate dinner party or a corporate lunch. Her cooking is justifiably famous, and many well-known media personalities are among her clients. If you're travelling to Penzance and need a B+B go for the best breakfast in town and stay with Romer at the Blue House