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 ½ Cups Frozen Raspberries
¼ Cup Orange Juice
1 Tablespoon Caster Sugar
Dash of Water
50g Butter, Room Temperature
¼ Cup Plain Flour
½ Cup Rolled Oats
½ Cup Brown Sugar
1 ½ 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.