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Pear and rhubarb crumble

Delicious pear and rhubarb crumble makes the perfect warming dessert to impress your friends and family. Bake until golden and bubbly, and then serve with freshly whipped cream.

Jun 29, 2012 2:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Makes 8 Item
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Ingredients

Pear and rhubarb crumble
  • 4 pears, peeled, cored, cut into chunks
  • 1/4 cup water
  • 1/2 bunch rhubarb, leaves removed, trimmed, washed
  • 1/3 cup caster sugar
  • ice-cream or cream, to serve
Crumble
  • 1/2 cup plain flour
  • 90 gram cold butter, chopped
  • 1/2 cup brown sugar
  • 1/4 cup shredded coconut
  • 1/4 cup rolled oats
  • 1/2 teaspoon ground cinnamon

Method

Pear and rhubarb crumble
  • 1
    Preheat oven to moderate, 180°C. Lightly grease four, 1-cup capacity ramekins (or a medium ovenproof dish).
  • 2
    In a medium saucepan, combine pear and water. Bring to the boil. Reduce heat to low. Simmer, covered, for 4-5 minutes, until almost tender.
  • 3
    Add rhubarb and sugar. Simmer, stirring, for 2-3 minutes until rhubarb is just tender. Drain excess liquid. Spoon mixture into prepared ramekins.
  • 4
    To make the crumble, sift flour into medium bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir remaining ingredients through. Sprinkle over fruit.
  • 5
    Bake for 15-20 minutes, until golden and bubbly. Serve warm with ice-cream or cream.

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