THEME: Rhubarb & Orange Crumble

[Jamie R]

Rhubarb & Orange Crumble
Makes 6 servings

500g (1 pound) rhubarb
1 large orange
200g (8 ounces) light brown sugar
100g (4 ounces) plain whole wheat flour
100g (4 ounces) plain white flour
100g (4 ounces) soft butter

Preheat oven to 375°F.

Trim the ends off the rhubarb, chop into chunks about 2cm (1 inch)
long and place in an ovenproof dish. Wash the orange, grate off the
zest, then squeeze the juice. Sprinkle half of the sugar onto the
rhubarb. Then pour the orange juice over.

Cut the butter into the flours and the orange zest. Then mix in the
remaining sugar. Sprinkle the crumble mix over the rhubarb. Cook in
preheated oven for 40 minutes.

Serve with cream or natural yogurt.