Number of servings : 4
Prep time: 15 minutes
Cooking time: 25-30 minutes
Type of meal : | Desserts | Desserts
Special diet :
675 g rhubarb
⅓ cup caster sugar
grated zest and juice of 1 orange
200 g digestive or shredded wheatmeal biscuits
⅓ cup hazelnuts, roughly chopped
cream or vanilla ice-cream
Preheat the oven to 190°C. Trim the rhubarb and, if necessary, remove any tough stringy bits. Chop the rhubarb into 2–3 cm pieces, then put the pieces in a bowl with the sugar, orange zest and juice. Toss together with your hands so the rhubarb is well coated in the sugary orange juice, then divide the mixture evenly among four shallow heatproof dishes.
Place the biscuits in a plastic bag, seal, then crush with a rolling pin or meat mallet until you have even crumbs. Combine the biscuit crumbs with the hazelnuts, then sprinkle evenly over the fruit.
Bake for 25–30 minutes, or until the fruit is tender and the topping is golden brown. Leave to cool for a few minutes before serving with cream or ice-cream.