Thursday, 27 June 2013

Rhubarb and Pear Crumble

Another crumble! This is the last one I made during half term, it's a Rhubarb and Pear crumble and it was delicious, so good with ice cream! I still have more rhubarb so I'm trying to think of lovely things to do with it.

Rhubarb and Pear Crumble (from Good Food Magazine March 2007)
(Serves 6)

3 ripe pears
600g rhubarb
100g golden caster sugar
finely grated zest and juice of 1 orange
For the crumble:
175g plain flour
50g rolled oats
100g unsalted butter, cut into small pieces
50g caster sugar

Preheat oven to 200C.
For the topping, put the flour, butter and sugar in a bowl and rub with your fingers until you have a mixture that looks like breadcrumbs, mix in the oats and then set aside in the fridge.
Peel the pears and chop into large chunks, then chop the rhubarb into finger-length batons. Tip into a large ovenproof dish and toss with the sugar and orange zest and juice.
Crumble over the topping and bake for 40 mins until golden and bubbling at the sides. Serve with ice cream.

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