Prep 20 mins
Cooking 30 mins
Makes 12
Treat yourself to this simply delicious crumble!
Mix the sugar, butter, flour, almond or hazelnut meal, salt and cinnamon together with your fingers, working the ingredients into a fine sand-like mixture.
Stir through the oats and hazelnuts and keep in the fridge or freezer until ready to bake the crumble.
Place the rhubarb, sugar, cinnamon and orange juice in a medium-sized saucepan over medium heat.
Bring to a simmer then reduce heat to low and cook, stirring often, for 10 minutes.
Preheat oven to 180°C.
Pour 3 cups of stewed rhubarb into a deep baking dish (about 3-4 cup capacity) and cover with a 2cm thick layer of crumble mixture.
Bake for 30 minutes or until the crumble is golden. Serve with ice cream and/or vanilla custard.
