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Rhubarb Crumble
Rhubarb Crumble

Rhubarb Crumble

This dessert recipe is a real crowd pleaser. My Rhubarb Crumble is one of our family’s favourite desserts. Oranges give to this dessert a delightful tang and nuts additional extra crunch.
This crumble is packed with good staff that rhubarb, oranges, nuts and oats have. Not expansive and easy to cook family dessert recipe.

Rhubarb Crumble Recipe



1 bunch rhubarb, trimmed, cut into 3cm lengths
2 oranges, zest finely grated, juiced
1/3 cup brown sugar
1/2 cup demerara sugar
1 cup plain flour
1,5 cup traditional rolled oats
1/2 cup nuts, finely copped
1/2 raisins
2 teaspoons ground cinnamon
100g chilled butter, chopped

serves 6

Preheat oven to 190C/170C fan forced.

In a pan put several spoons of water, brown sugar, rhubarb, raisins, orange juice and zest and simmer the mixture for 5 minutes.

Combine flour, oats cinnamon and nuts (this time I took almonds and hazelnuts) in a large bowl. Rub in butter to make coarse crumbs. Stir in 1/3 cup of demerara sugar.
In a 2-liter (8-cup) oven proof dish place rhubarb mixture. Scatter oat mixture over rhubarb; sprinkle with remaining demerara sugar.

Bake for 40-45 minutes or until golden and bubbling.

Stand for 10 minutes. Serve.

P.s. Wash rhubarb well to remove any dirt from stalks. Trim stalks, discarding leaves which are poisonous. You can store rhubarb wrapping trimmed and washed stalks in plastic food wrap in a crisper section of fridge for up to 3 days.

Nutrition Facts about Rhubarb

Rhubarb is an excellent source of Vitamin C, which is important to help support a healthy immune system. It is high in dietary fiber which helps to maintain regularity within the digestive system, and is a good source of calcium which is essential for strong bones and teeth. Rhubarb is low in sodium and saturated fat which makes it a very good food to help prevent heart related diseases. It is also high in Vitamin K, which is thought to help prevent diabetes.

There are also claims of additional health benefits, such as anti-cancer properties, aiding indigestion, lowering blood pressure, diminishing hot flashes, lowering cholesterol, and reports of anti-oxidant, anti-inflammatory, and anti-allergy properties.

Rhubarb has been used for medicinal purposes for hundreds of years, in fact it is one of the most commonly used herbs in Chinese Medicine. It is the roots and rhizome of the rhubarb plant which are used for medicinal purposes. The root pieces are dried and processed to be made available in liquid, capsules and teas.

Rhubarb Nutrition Facts

In 1 cup of diced, raw rhubarb:
Calories 26
Dietary Fibre 2 grams
Protein 1 gram
Carbohydrates 6 grams
Vitamin C 10 mg
Vitamin A 122 IU
Folic Acid 8.7 mg
Calcium 105 mg

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