Kelly's of Cornwall
Crunchy and tangy, this is the perfect pairing for a warming Sunday lunch.
4-6 long pieces of rhubarb, cleaned and cut into finger lengths
Juice of 1 orange
Juice of 1 lemon
2 tbsp whole oats
2 tbsps blanched almonds, roughly chopped
100g brown sugar
50g caster sugar
50 g butter
Kelly’s of Cornwall Clotted Cream ice cream
- Preheat the oven to 180C
- Firstly place the rhubarb in a sauce pan with the lemon and orange juice, cinnamon stick and brown sugar. Heat gently for a few minutes to melt the sugar, being careful that the rhubarb doesn’t stew and lose its shape. Place the rhubarb lengths into a shallow baking dish.
- Meanwhile prepare the crumble mixture . Place the oats, almonds, flour, butter and caster sugar in a food processor and combine quickly on a pulse setting to just combine the ingredients. If not using a food processor, rub the ingredients together until they’re combined
- Sprinkle the crunchy crumble mixture lightly over the rhubarb and syrup and bake in the oven for around 30 minutes or until golden brown.
Serve just warm or cold with Kelly’s of Cornwall Clotted Cream Ice Cream
Tags: clotted cream, cornish, ice cream, kelly's, rhubarb crumble