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Rhubarb, pear & hazelnut crumbles

Rhubarb, pear & hazelnut crumbles

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(7 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 4
Individual fruity puddings with a twist - try mixing chopped nuts with your crumble topping for extra crunch

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories430
  • fat24g
  • saturates10g
  • carbs49g
  • sugars35g
  • fibre6g
  • protein5g
  • salt0.5g
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Ingredients

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 pear, cored and halved

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 500g rhubarb, cut into chunks

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 2 tbsp soft light brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • vanilla ice cream or double cream, to serve

For the crumble topping

  • 50g roasted hazelnut

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 50g cold butter, diced

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g self-raising flour
  • 1 tsp ground cinnamon
  • 50g demerara sugar

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Method

  1. Melt the butter in a pan, then add the pears, rhubarb, sugar, cinnamon and cloves, and cook over a low heat for 10-12 mins or until just tender. Divide the rhubarb between 4 ovenproof dishes (or use 1 large dish) and set aside.

  2. Heat oven to 200C/180C fan/gas 6. To make the crumble topping, tip all the ingredients into a food processor and pulse to crumbs. Sprinkle the topping over the fruit filling, then bake for 30 mins or until golden brown on top. Serve with vanilla ice cream or double cream.

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Comments, questions and tips

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Comments (8)

lizleicester's picture
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Lovely and tart. Used up the last of our rhubarb and swapped hazelnuts for porridge oats. I also left out the cinnamon because it's hated by one of my offspring. (Next time I'll use hazelnuts and cinnamon).

joebarton's picture

Great summer recipe,divided into two portions )one frozen for later),and served up with fresh vanilla icecream
Brilliant might even sub rhubarb with goose gogs yee haa

kfurber's picture
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Very quick and easy to put together, replaced hazlenuts in the crumble with oats which worked well. Delicious results, will use this recipe again.

katandp's picture

Made as one big crumble with one more pear and one stick less of rhubarb
Was amazing really nice topping.will definitely make again

copernico149's picture

Please remember that not everybody has a food processor!Alternatively put the hazelnuts in a plastic bag or wrap in a towel and bash with a rolling pin until crumbly, great fun for the children to do.

holmfirth's picture
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I love both pears and rhubarb, and crumble just mskes them both yummie.:))))

powellke's picture
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Made this last night, really is amazing! I'd cooked the rhubarb separately the night before, so just added it in once the pears were cooked. I also quartered the pears to make it easier to cut out the cores. Will definitely make again :)

rebeccafalknerjones's picture
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WOW! Simply amazing!!!! Will certainly be making again and again... and again!!!!!!

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