Rhubarb and Pear Crumble

There's a stronger chill in the air and the fingers are feeling more like ice blocks in the morning - there's no doubt about it, we are heading into winter.

Winter weather for me means crumbles so why not take advantage of the seasons superb rhubarb



To add a little sweetness to the dish I've added shards of fresh pear to the mix.




Rhubarb and Pear Crumble

5 stalks rhubarb
1 pear, peeled, quartered, cut into shards
50 grams self-raising flour
50 grams soft brown sugar
50 grams rolled oats
100 grams melted butter
handful flaked almonds
handful shredded coconut


Prepare the rhubarb:

Wash and trim the rhubarb. Remove the stringy skin from larger stems and cut into finger sized lengths.

Place a cup of water and half a cup of sugar in a pot over a low heat, stir until the sugar has dissolved and droop in the rhubarb. Simmer until the rhubarb just begins to soften.

Make the crumble:

Place the flour, soft brown sugar and oats into a bowl - break any lumps of brown sugar with the back of a spoon to ensure they are well mixed. Pour over the butter and stir - finish off with flaked almonds and shredded coconut - keep stirring until just combined.

Assemble the crumble:

Arrange the rhubarb into the base of an oven proof dish with a little of the poaching liquid - top with the pear shards.

Scatter the crumble mix evenly over the base.



Place the dish on a baking tray and cook in a preheated 160°C/320°F oven until the crumble is golden and firm.



Let it cool slightly before serving.

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Rhubarb Ice Cream
Rhubarb Tart with Semolina Cream
Rhubarb, Apple and Vanilla Jam