With our homegrown rhubarb in abundance yet the weather still not completely settled, this recipe is a twist on a classic to make a delicious and warming dessert.
The original recipe is taken from the BBC Good Food website but has been adapted by ourselves.
- 25g butter
- 3 conference pears, cored and halved
- 500g Peterley homegrown Rhubarb, cut into chunks
- 2 tbsp soft light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- Chiltern Ice Cream vanilla ice cream or Laceys double cream to serve
For the crumble topping:
- 50g roasted hazlenuts
- 50g cold butter, diced
- 85g self-raising flour
- 1 tsp ground cinnamon
- 50g demerara sugar
- Melt the butter in a pan, then add the pears, rhubarb, sugar, cinnamon and cloves, and cook over a low heat for 10-12 minutes or until tender. Pour the mixture into a large dish.
- Heat the oven to 200 degrees celsius or gas mark 6. To make the topping – tip all the ingredients into a food processor and pulse to crumbs. Sprinkle the topping over the fruit filling, then bake for 30 minutes or until golden brown on top.
- Serve with vanilla ice cream or double cream.