HomeShopping BasketNews & EventsKeep Me Updated
Sharpham Park
Like Us, Follow Us  PintrestInstagramTwitterFacebook

RHUBARB AND PEAR CRUMBLE



SERVES 6

INGREDIENTS


METHOD


1. Preheat the oven to 180c, gas mark 4. Butter the inside of a 2 litre ovenproof dish; add the pears and rhubarb. Scatter 50g sugar and 20g flour over the top. Toss to combine.

2. In a mixing bowl, rub the butter into the remaining 210g flour until it is evenly incorporated. Stir in the remaining 100g sugar and the pecans, oats, and ginger; scatter lightly over the fruit. Bake for 40-45 mins, until the fruit is tender and bubbling and the top is golden. Leave to stand for 10 minutes before serving with cream, custard or ice cream, if liked.

Per serving – 259kj/620kcals/31.4g fat/14.1g saturated fat/68g carbs/38.1g sugars/10.1g fibre/9.5g protein/0.1g salt

Recipe: Waitrose Magazine, February 2018