Rhubarb and Orange Crumble
Fresh New Zealand oranges give the best flavour to this dessert. This quick microwave recipe is easy to make OR you can cook it it the oven ( don't worry about toasting the crumble as in Step 2.)
425g rhubarb, sliced
½ cup sugar
1 orange, juice and
1 tablespoon zest
½ cup pecans, sliced
½ cup rolled oats
1/3 cup butter, melted
½ cup flour
½ teaspoon baking powder
¼ cup brown sugar
Place rhubarb, sugar, orange zest and orange juice in a 6-cup capacity microwave-proof bowl.
Heat a frying pan over a medium-high heat and add pecans,
oats and a drizzle of the melted butter. Toast until golden. Transfer to a bowl and add flour, baking powder, brown sugar and the remaining melted butter. Mix well.
Sprinkle crumble topping evenly over rhubarb. Cook on a
medium-high heat for 10 minutes in the microwave. Finish cooking on high for 5 more minutes.
Rhubarb should be bubbling around the edges and juicy.
NOTE; This can be cooked in the oven a
at 175˚C for 40 minutes.
Hands-on Time: 10 minutes | Cooking time: 15 minutes
Healthy Food Guide Mag and Photography Carolyn Robertson
Tip: For a conventional crumble simply place fruit mix in a shallow ovenproof dish. Mix crumble ingredients together and sprinkle on top.