Ingredients
25g butter
3 pears, cored and halved
500g rhubarb, cut into chunks
2 tbsp soft light brown sugar
ƒtsp ground cinnamon
ª tsp ground cloves
vanilla ice cream or double cream, to serve
For the crumble topping
50g roasted hazelnuts
50g cold butter, diced
85g self-raising flour
1 tsp ground cinnamon
50g demerara sugar
method
1 – Melt the butter in a pan, then add the pears, rhubarb, sugar, cinnamon and cloves, and cook over a low heat for 10-12 mins or until just tender.
2 – Divide the rhubarb between 4 ovenproof dishes (or use 1 large dish) and set aside.
3 – Heat oven to 200C/180C fan/Gas mark 6. To make the crumble topping, tip all the ingredients into a food processor and pulse to crumbs.
4 – Sprinkle the topping over the fruit filling, then bake for 30 mins or until golden brown on top. Serve with vanilla ice cream or double cream.
