Rhubarb and marmalade crumble

SERVES 6-8 PREP AND COOK TIME 50 MINUTES 2 large bunches (1.5kg) rhubarb ½ cup (110g) caster sugar ¼ cup (85g) Maggie Beer’s Seville marmalade finely grated rind and juice of 1 orange, plus extra juice ½ cup (75g) plain flour ⅓ cup (75g) firmly packed brown sugar 1 cup (90g) rolled oats

140g chilled unsalted butter, chopped icing sugar, cream, for serving

1 Preheat oven to 200°C (180°C fanforced).

2 Discard the leaves from the rhubarb. Trim and wash the stems; cut into 4cm pieces. Place the rhubarb in a large bowl with the caster sugar, marmalade and orange juice; mix well. Spread mixture evenly in a medium (1.5 litre/6 cup capacity) oven proof dish.

3 Bake for 25 minutes or until the rhubarb is tender. Add a little extra orange juice to the dish if there are no juices left in the dish.

4 Combine flour, brown sugar, orange rind and oats in a medium bowl. Rub in butter using your fingertips until it resembles coarse crumbs. Sprinkle crumble evenly over rhubarb mixture. Bake for 30 minutes or until golden.

5 Dust with icing sugar and serve warm with cream. Not suitable to freeze or microwave.