Dietary guidance: v
450g/1lb rhubarb, cut into 2.5cm/1 inch lengths
2 large oranges
175g/6oz of plain flour
75g/3oz butter or margarine
Put the rhubarb into a 1.2 litre/2 pint pie dish. Grate the zest part of both oranges. Sprinkle half over the rhubarb and reserve the remainder. Add the 75g/3oz sugar to the fruit. If using tender forced rhubarb do not pre-cook before adding the crumble. If using less delicate rhubarb, cover the dish with foil and bake in the centre of a moderate oven (180C/350F/Gas Mark 4) for 10 to 15 minutes. Add 2 tablespoons of water with this less tender fruit.
Meanwhile cut the oranges into neat segments discarding the pith and skin. Put the orange segments on the rhubarb. Mix the remaining orange rind with the flour. Rub in the butter or margarine and add the sugar. Sprinkle the crumble over the fruit. Bake in the centre of the oven at the same temperature as above for approximately 35-40 minutes until the topping is golden brown.
Serve hot or cold with cream, custard or ice cream.