John Myers
Ingredients for 6 servings:
- 2 orange(s), untreated
- 200 g sugar
- 200 g flour
- 100 g oat flakes, flower-soft (melted flakes)
- 2 tsp cinnamon
- 190 g butter, room temperature
- 1 kg rhubarb
- ½ pack of vanilla pudding powder
- 1 pack of vanilla ice cream
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Grate the orange zest and squeeze out 200ml of juice. Combine the orange zest, 100g sugar, flour, instant granola, and cinnamon in a bowl. Add the butter and knead everything into a crumbly dough by hand. Trim the rhubarb and cut into 3cm pieces. Mix the rhubarb with the custard powder and 100g sugar and place in an ovenproof dish or 6-8 round molds. Pour the orange juice over the crumble and crumble the dough on top. Bake the crumble on the rack in a preheated oven at 200°C (top/bottom heat) on the lowest shelf for 50-60 minutes (convection oven is not recommended). Remove the crumble from the oven and let it rest for 10 minutes. Serve hot with vanilla ice cream.
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