Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 190 °C (170 °C fan) and put a tray on the shelf below to catch drips.
- 2
Prepare the rhubarb. Toss the rhubarb with the sugar, flour and orange zest in the baking dish and spread it level. Rhubarb is very sharp and watery, so it needs this much sugar and a little flour to make a soft, jammy filling.
- 3
Make the topping. Whisk the flour, both sugars, baking powder, ginger, cinnamon and salt. Pour in the melted butter and stir with a fork until it forms damp clumps, then squeeze some together so there are a few bigger nuggets.
- 4
Bake. Scatter the topping evenly over the rhubarb and bake 45-55 minutes, until deep golden and the pink juices are bubbling thickly at the edges.
- 5
Cool slightly. Rest for 15-20 minutes before serving; straight from the oven the juices are runny and very hot.
Storage
Keep covered in the fridge for up to 3 days and reheat until piping hot, or freeze the baked crumble for up to 2 months.
EU nutrition claims
- Low salt: 0.19 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 129 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
37.2 g per serving
74.4 % of the 50 g daily maximum · 148.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 × 23 cm or 2-litre baking dish
- mixing bowls
- baking tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 343 kcal |
| Protein | 3.2 g |
| Carbohydrate | 57.5 g |
| of which sugars | 38.5 g |
| of which free sugars | 37.2 g |
| Fat | 12.1 g |
| of which saturates | 7.5 g |
| Fibre | 2.6 g |
| Salt | 0.24 g |
Protein per 100 kcal
0.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
