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.
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