European
European - British - Desserts
Rhubarb & Pear Crumble Recipe
Chef's Menu Description
Tender orchard fruits baked beneath a golden, crisp butter and oat crumble, served warm with velvety Madagascan vanilla custard or double cream.
Ingredients
- • 300g/10.5oz fresh rhubarb (chopped)
- • 300g/10.5oz fresh pears (peeled and chopped)
- • 140g caster sugar (2/3 cup + 1 tbsp)
- • 200g plain flour (1 ½ cups)
- • 130g unsalted butter (cold, cut into small cubes) (1/2 cup + 1 tbsp)
- • 60g rolled oats (3/4 cup)
Preparation Steps
1
Phase 1
Preheat the oven to 190C.
2
Phase 2
Add the chopped rhubarb and pears to a baking dish and sprinkle over 40g (3 tablespoons) of the caster sugar.
3
Phase 3
Add the flour and cubed butter to a mixing bowl. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
4
Phase 4
Add the oats and remaining sugar and stir well to combine.
5
Phase 5
Sprinkle the crumble topping all over the fruit in an even layer.
6
Phase 6
Bake for 45-55 minutes, until golden brown on top.