Rhubarb, pear & hazelnut crumbles

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• Rebecca Falkner-Jones

  08 April 2012

  Rebecca Falkner-Jones rated and commented on this recipe

  

  WOW! Simply amazing!!!! Will certainly be making again and again... and again!!!!!!

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• nunu21

  08 April 2012

  nunu21 rated this recipe

  

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• Kitty

  25 April 2012

  Kitty rated and commented on this recipe

  

  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 :)

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• yummie

  10 May 2012

  yummie rated and commented on this recipe

  

  I love both pears and rhubarb, and crumble just mskes them both yummie.:))))

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• Sooty

  09 October 2012

  Sooty commented on this recipe

  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.

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Ingredients

• 25g butter
• 3 pears , cored and halved
• 500g rhubarb , cut into chunks
• 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 hazelnuts
• 50g cold butter , diced
• 85g self-raising flour
• 1 tsp ground cinnamon
• 50g demerara sugar

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Ingredients

• 25g butter
• 3 pears , cored and halved
• 500g rhubarb , cut into chunks
• 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 hazelnuts
• 50g cold butter , diced
• 85g self-raising flour
• 1 tsp ground cinnamon
• 50g demerara sugar

PER SERVING

430 kcalories, protein 5g, carbohydrate 49g, fat 24 g, saturated fat 10g, fibre 6g, sugar 35g, salt 0.5 g

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