Roasted Orange and Spiced Rhubarb with Maple Nut Crumble and Vanilla Ice Cream
This is one of the quickest, easiest and most delicious desserts you can make. Forced rhubarb is also in season just now so you will probably have seen it in the supermarkets. I love rhubarb and this is one of my favourite ways to have it - slow roasted in orange juice and zest, some spices and a little sugar. With a crunchy nut crumble made from whatever nuts you have lying around in the cupboard, a little ground ginger, maple syrup and a drizzle of olive oil, it’s a healthier way to satisfy those crumble cravings. We had ours with vanilla ice cream but you could also use creme fraiche which would be delicious and any kind of whipped cream.
(Serves 4 - £1.14 per portion)
First, prepare the rhubarb by chopping 400g into 3cm pieces. Add to a lined roasting tray with 4 crushed cardamom pods, a star anise and cinnamon stick. Add the zest and juice of an orange, a sprinkle of caster sugar and a splash of vanilla extract or a scraped our vanilla pod if you have one. Bake in the oven at 160C/140C fan for 15-20 minutes until the rhubarb is soft but still holds its shape.
For the nut crumble, roughly chop a selection of any nuts you have long around. I used macadamia, hazelnuts, pecans and some walnuts. Add to a lined roasting tray with a couple of handfuls of oats, 2 tbsps of desiccated coconut, 1 tsp ground ginger and 1/4 tsp of salt. Add 1 tbsp of olive oil and 2 tbsps of maple syrup before stirring together and baking at 160C fan/180C for 15-20 minutes until golden and crunchy.
Serve the rhubarb with its syrupy juices, some vanilla ice cream or creme fraiche and the crumble sprinkled on top. A few mint leaves add a nice pop of colour and some freshness too.