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Blood Orange Rhubarb Crumble


Blood Orange Rhubarb Crumble

I’m a big fan of crumbles.  By definition, a crumble is a fruity pie-filling like base with a brown sugar/flour/butter top crumbled over it.  These are frequently made with apples, oftentimes referred to as crisps.  Whether you call it a crisp or a crumble and whether you fill it with berries or rhubarb, they’re just so delicious.  This one was no exception.  I set out to make a rhubarb crumble for a nice dinner this weekend.  Usually with rhubarb pies and crumbles the rhubarb is paired with a citrus juice, typically lemon or orange.  So I was so excited when I got to the grocery store and saw blood oranges.  I thought, how perfect!

Unfortunately when I got home the reality hit that the produce sorters at the market needed to reevaluate their process.  All three pieces of fruit I purchased labeled “blood orange” were in fact, not.  Just regular oranges.  Luckily for me I had some blood orange juice in the fridge, so all was not lost.  Though in the future I may pick out my citrus a little more carefully.  A blood orange is an orange with a bright red center, a mutation of the sweet orange.  Because of this it is beautiful, a little sweet, and the perfect compliment to the tart flavor of the rhubarb.

I also learned from Nigella Lawson (via Deb of Smitten Kitchen), that adding a little baking powder to the topping of your crumble increases the crumble to fruit ratio without having to up the butter content, which was exactly what I was looking for.  It was yummy, beautiful, and the perfect way to welcome in March.  Which, it turns out, is not the same thing as welcoming spring.

Blood Orange Rhubarb Crumble


5-6 rhubarb stalks

2 blood oranges

1/4 cup sugar

3 tbsp corn starch

1 tbsp orange zest


1/2 cup oats

1 cup flour

1 stick butter, melted

1 tsp baking powder

1/4 cup brown sugar

1 tbsp sugar

1/2 tsp cinnamon

1 tbsp orange zest

Clean and chop your rhubarb.  Place in baking dish.  Add the juice from 2 blood oranges.  Add zest, sugar, and corn starch.  Toss.

In a separate bowl combine melted butter and all other topping ingredients.  Stir.  It should be solid and clump together and on your spoon.  Use your fingers to crumble over the top of the fruit.

Bake at 375 for 45 minutes.  Serve with ice cream.

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  • Kitty

    01.03.2010 at 13:44 Reply

    Elena: The recipe looks delicious. And here I am, with blood oranges dripping from my tree. I have dozens of little jars filled with blood orange jelly, however. Just looking at the gorgeous color makes me happy.

    In Morocco, we peel and slice the oranges; sprinkle them with orange blossom water, slivered almonds, and a little powdered sugar for the most refreshing dessert.

    Kitty M, author,
    Cooking at the Kasbah

    • elena

      01.03.2010 at 14:16 Reply

      Color me jealous! Almonds and powdered sugar sounds perfect, I’m always a sucker for wonderful Moroccan dishes!

  • Krysten

    02.03.2010 at 11:13 Reply

    Oh my gosh yum, that looks absolutely delicious!

  • Suzanne

    04.03.2010 at 11:42 Reply

    Dude, that looks amazing. Love your creative photos, too.

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    05.03.2010 at 05:52 Reply

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  • Beth @ 990 Square

    09.03.2010 at 11:10 Reply

    Elena–it was great to meet you at the Blue Hill happy hour a few weeks ago. Now I want some rhubarb crumble…it’s time to dig out that bag of frozen stuff that is lurking from last summer.

    • elena

      10.03.2010 at 07:16 Reply

      It was great to meet you to!

  • Zane Elward

    24.10.2011 at 16:58 Reply

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