Rhubarb & pear crumble

Name: Rhubarb & pear crumble
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 400 g rhubarb, trimmed and cut into 5cm-long pieces; 2 pears, peeled and cut into 2cm pieces; 1 scrubbed orange, zest; 60 g caster sugar; 120 g unsalted butter; 200 g plain flour; 80 g demerara sugar

Chetna Makan's delicious seasonal pud is easy to make and ready in an hour.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves6
CourseDessert
Prepare15 mins
Cook45 mins
Total time1 hr

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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