Rhubarb, Raspberry and Pear Crumble

by emmy_ (follow)
Dessert (1081)      Sweet (414)      Raspberry (28)      Pear (26)      Crumble (25)      Rhubarb (15)     
Delicious! The sweetness of raspberries temper the tartness of rhubarb.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes: 6 servings

1 bunch rhubarb, cut into 3cm batons
2 large pears, cored and pealed (or go for tinned pears to make it easier) finely diced
1 Cups Frozen Raspberries
Cup Orange Juice
1 Tablespoon Caster Sugar
Dash of Water

50g Butter, Room Temperature
Cup Plain Flour
Cup Rolled Oats
Cup Brown Sugar
1 teaspoons Cinnamon

Vanilla Bean Ice-cream to serve

Starting with the crumble; gently rub together the butter and flour until a fine crumbly texture is formed.

Add the brown sugar, cinnamon and oat and using your fingertips crumble until the mixture is evenly combined.

Place the rhubarb, pear (if not tinned), orange juice, caster sugar and water into a pot and cook on a medium heat until it starts to become soft (usually takes around 8-10 minutes). Turn off the heat.

Add the raspberries (and pear if tinned) and quickly mix.

Pour the rhubarb mixture into a baking dish and cover the with the crumb topping.

Bake until the juices are bubbling and the topping is brown and crisp, around 25 to 30 minutes.

Serve hot with a BIG scoop of ice-cream.

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