Rhubarb, marzipan and almond crumble
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Rhubarb, marzipan and almond crumble
Serves: 6
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
481Kcal
Fat
22gr
Saturates
8gr
Carbs
59gr
Sugars
43gr
Fibre
4gr
Protein
9gr
Salt
0.3gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 1 x 100g pack blanched almonds
- 1kg forced rhubarb, trimmed
- 125g caster sugar
- grated zest and juice of 1 orange
- 125g plain flour
- 75g butter, diced
- 50g demerara sugar
- 100g marzipan, coarsely grated
Step by step
Get ahead
The topping can be made the day before, or frozen for up to 1 month.
- Preheat the oven to 190°C, fan 170°C, gas 5. Put the almonds on a baking tray and toast for 5 minutes until lightly golden. Cool and then chop coarsely by hand.
- Cut the rhubarb into 2.5cm pieces, cutting any thicker pieces in half lengthways. Toss with the sugar, half the orange zest and all the juice and tip into a shallow 2-litre ovenproof dish.
- For the topping, sift the flour into a bowl and rub in the butter until the mixture looks like coarse breadcrumbs. Stir in the sugar, chopped almonds, grated marzipan and the rest of the orange zest. Sprinkle over the fruit.
- Bake in the oven for 35-45 minutes until the rhubarb is tender and the top is golden brown. Serve with clotted cream, extra-thick cream or custard.
