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Rhubarb and Orange Crumble

Rhubarb and Orange Crumble

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 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.)  

Ingredients

425g rhubarb, sliced
½ cup sugar
1 orange, juice and
1 tablespoon zest
Crumble
½ cup pecans, sliced
½ cup rolled oats
1/3 cup butter, melted
½ cup flour
½ teaspoon baking powder
¼ cup brown sugar

Method

Step 1
Place rhubarb, sugar, orange zest and orange juice in a 6-cup capacity microwave-proof bowl.

Step 2
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.

Step 3
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 at 175ºC for 40 minutes.
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Hands-on Time: 10 minutes   |  Cooking time: 15 minutes  
Makes: 

Credit: Healthy Food Guide Magazine; 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.

    CONTACT TRACEY

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact