Rhubarb Raspberry and Pear Crumble

Posted 2013-03-19 by emmy_ ⇒ follow

Delicious! The sweetness of raspberries temper the tartness of rhubarb.

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

Ingredients
Filling
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

Crumble
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

Method

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.