Mother’s Day Recipe: Rhubarb & Hazelnut Crumble

A Mother’s Day Treat – Rhubarb & Hazelnut Crumble

Of course you know how to make a crumble, it is among the first recipes our mothers ever taught us. But why not make the effort to make a really special one for this coming Mothering Sunday?

The English Rhubarb season is now in full swing and enhanced with fresh oranges, a little spice and the crunch of hazelnuts, this is a timeless dessert that can’t fail to please.

Ingredients Serves 6

For the Fruit Filling
2 Oranges, zest and segments
600g Rhubarb, washed and cut into 3cm lengths
2 tbsp Runny Honey

For the Crust
120g Plain Flour
75g Butter, room temperature and cut into small cubes
50g Demerara Sugar
1 Tsp Ground Mace
50g Oats
50g Chopped Hazelnuts

To serve
Egg Custard or Clotted Cream
Primrose Petals

Method

Grate the zest from the outside of the oranges, then peel and carefully cut out the segments without any pith.
Put the rhubarb pieces into a mixing bowl, add the orange zest and segment, stir in the honey and leave to macerate for half an hour.

Meanwhile prepare the crumble crust.
Sieve the flour into another mixing bowl. Add the butter cubes and work the two together with your fingers to form rough breadcrumbs.
Mix in the sugar, ground mace, oats and hazelnuts in the same way.

Stir the fruit mixture again (it will have made some juice) and transfer to an oven proof baking dish

Spread the crumble mixture on top. Then bake in a preheated oven at 200c for 30 – 35 minutes. The crumble should be golden brown on top.

Serve piping hot with egg custard or clotted cream and a sprinkling of primrose petals to make it extra special for Mum.

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Recipe by Peter Gladwin ©