Rhubarb & pear crumble
Chetna Makan's delicious seasonal pud is easy to make and ready in an hour.
- Prepare15 mins
- Cook45 mins
- Total time1 hr
- 400g rhubarb, trimmed and cut into 5cm-long pieces
- 2 pears, peeled and cut into 2cm pieces
- 1 scrubbed orange, zest
- 60g caster sugar
- 120g unsalted butter
- 200g plain flour
- 80g demerara sugar
Preheat the oven to 200°C, gas mark 6. In a 2-litre baking dish, mix together the rhubarb, pears, orange zest and caster sugar. In a large bowl, use your fingertips to rub the butter into the flour until you get a breadcrumb texture, then stir in the demerara sugar.
Spread the crumble mixture over the rhubarb and pear filling, then bake for 45 minutes or until golden and the filling starts to bubble from the sides. Let it stand for 5 minutes before serving with custard or cream, if liked.
Typical values per serving when made using specific products in recipe