Rhubarb, orange and cinnamon crumble pie

My mum came to stay at the weekend and arrived with a great basket of wonderful fruit and veg from her allotment. The most amazing globe artichokes, the biggest yellow courgettes I've ever seen, and great long stalks of rhubarb. This evening I turned the rhubarb into a pie with a nutty crumble topping, and flavoured the fruit with the zest and juice of an orange and spiced with cinnamon. Served, of course, with lashings of custard!

Ingredients

1 sheet ready rolled shortcrust pastry

1 lb rhubarb

Zest and juice of 1 orange

4 oz sugar

2 tsp ground cinnamon

2 tsp vanilla extract

1 tbsp cornflour

For the crumble topping

2 tbsp peanuts

2 tbsp plain flour

2 tbsp ground almonds

2 tbsp oats

4 tbsp sugar

2 tbsp butter, softened

Method

1. Preheat the oven to 180°C and butter a large pie dish.
2. Roll out the pastry and press it into the pie dish. Trim the pastry edges neatly, prick the base with a fork and place in the fridge to chill until ready.
3. Wash the rhubarb, top and tail the end and then chop into 1 inch chunks.
4. Place the rhubarb in a large saucepan with the finely grated orange zest, juice, sugar, cinnamon, vanilla and cornflour. Heat gently for 8 minutes or until the fruit has softened but still retains its shape.
5. Meanwhile make the crumble topping: place the peanuts, flour, ground almonds and oats in a food processor and blitz. Add the sugar and butter and mix with a fork until well blended.
6. Remove the pastry base from the fridge and pour in the rhubarb. Top with the crumble and place in the oven for 25 minutes or until the pastry and crumble topping is golden brown.