Are you trying to work out how to offer your customers great meals while keeping costs down? To provide the level of cooking that regulars want while maintaining gross profit? As part of our series aimed at battling the credit crunch via the kitchen, Rob Kirby,chef director of Lexington Catering, suggests another low-spend recipe.
RHUBARB AND BLOOD ORANGE CRUMBLE
By Rob Kirby Food cost per portion: 65p
- 1kg rhubarb
- 6 blood oranges
- 4tbs orange juice
- 8tbs caster sugar
- 100g butter (softened)
- 110g Demerera sugar
- 200g plain flour
Preheat the oven to 180°C. Cut the rhubarb into 7cm long sticks, place on a baking tray, sprinkle with the orange juice and caster sugar and roast for 8-10 minutes. While the rhubarb is roasting, peel and chop four of the blood oranges, reserving two for serving.
Place the rhubarb and blood orange pieces into an oven-proof dish. Rub the softened butter into the flour and demerera sugar to make the crumble topping then, sprinkle over the rhubarb and blood orange and bake for 35 minutes.
Remove from the oven and allow to cool slightly.
Serve with chopped blood oranges and thick clotted cream.