- 450g/1lb rhubarb
- 200ml/7fl oz orange juice (preferably freshly squeezed)
- 125g/4oz caster sugar
- 2 whole star anise
- 1 cinnamon stick, broken in half
- 1 vanilla pod, split
- 75g/2žoz plain flour
- 50g/2oz demerara sugar
- 50g/2oz flaked almonds
- pinch ground cinnamon
- 50g/2oz butter, unsalted
- hot custard
- Preheat the oven to 180C/355F/Gas 4.
- Cut the rhubarb into 5cm/2in pieces and lay in a 22cm/9in square ovenproof dish.
- Meanwhile place the orange juice, sugar, star anise, cinnamon and vanilla pod into a saucepan over a medium heat and bring to the boil. Reduce the heat and simmer until the liquid thickens to a syrup, then pour the syrup over the rhubarb.
- For the topping, place the flour, sugar, almonds and cinnamon into a bowl and mix well. Add the butter and rub it into the dry ingredients until the mixture resembles breadcrumbs.
- Sprinkle the topping over the rhubarb and transfer to the oven to bake for 35-40 minutes, or until the topping is golden-brown.
- To serve, spoon out generous portions of the rhubarb crumble into bowls and serve with custard.