Rhubarb crumble

Warm flavours of star anise, cinnamon and vanilla add a spicy note to Simon Rimmer's version of this traditional fruity pudding
By Simon Rimmer
Rhubarb crumble
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 200 ml freshly squeezed orange juice
  • 125 g sugar
  • 2 star anise
  • 1 sticks cinnamon, broken in half
  • 1 vanilla pod
  • 450 g rhubarb

For the crumble topping

  • 50 g butter
  • 75 g flour
  • 50 g demerara sugar
  • 50 g blanched flaked almonds
  • pinch ground cinnamon

To serve

  • clotted cream, or custard


1. Preheat the oven to 180C/gas 4.

2. In a small saucepan, heat the orange juice, sugar, star anise, cinnamon and vanilla and simmer gently until the liquid becomes a syrup.

3. Meanwhile, cut the rhubarb into 5cm pieces and lay in a 23cm-square ovenproof dish. When the syrup is ready, pour it over the rhubarb and set aside.

4. To make the crumble topping, rub all the topping ingredients together in a mixing bowl until the mixture looks like coarse breadcrumbs. Scatter it over the prepared fruit.

5. Bake for 35-40 minutes or until the crumble topping is golden. Serve with clotted cream or custard.

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