Rhubarb & pear crumble

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• Olwen

  25 May 2008

  Olwen rated and commented on this recipe

  

  This was delicious. The pears work really well with the rhubarb. I didn't have any Grape Nuts or Clusters, so I substituted with pecan nuts and raisins. Highly recommended recipe.

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• Ellie+3

  26 May 2008

  Ellie+3 rated and commented on this recipe

  

  Great crumble, the wholemeal flour and oats really work well - I must get some grape nuts to try next time. I didn't add as much sugar to the fruit as they said and used a squeeze of lemon rather than orange. My daughter (5) asked for more, my son (3) only liked the crumble!!

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• fie

  21 June 2008

  fie commented on this recipe

  Absolutely fantastic crumble and very quick to make.Substituted the cereal and some of the flour with ground almonds and also added roughly chopped pecan nuts - lovely! Also, only added a fraction of the sugar suggested to the fruit.

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• twinmum

  29 July 2008

  twinmum rated and commented on this recipe

  

  This is delicious. Grape nuts and oats are a great touch. Friends and family really like this one.

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• HB

  01 October 2008

  HB rated and commented on this recipe

  

  Delish crumble topping - I used it for an apple and blackberry crumble and although i had no grape nuts it was lovely! Now my fave crumble topping!

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• Jacko

  08 February 2009

  Jacko rated and commented on this recipe

  

  This is a lovely crumble topping. I reduced the butter and sugar a little and it was still delicious.

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• Peniel

  04 March 2009

  Peniel commented on this recipe

  delicious recipe, and I don't add any sugar at all and use a plant sterol spread as fat;I've been using grape nuts for ages both as breakfast cereal and as a topping, wonderful stuff; HOWEVER,I now find that Tesco and Sainsbury have stopped stocking it, so this is also a plea for information about where I can obtain this delicious and versatile cereal!

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• Tim Child

  29 March 2009

  Tim Child rated and commented on this recipe

  

  Was good, used slightly less butter and about half the sugar and was nice and tart in flavour.

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• angela31

  08 June 2009

  angela31 rated and commented on this recipe

  

  Have made this several times and this is really yummy, a really different crumble. Lemon rind/juice with the fruit is just as nice. The sweet 'flapjacky' chewiness of the crumble goes perfectly with the tartness of the rhubarb. Custard is a classic partner for crumble but chilled creme fraiche is nicer in my opinion!

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• Efi

  17 January 2010

  Efi rated this recipe

  

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• Natalie

  09 April 2010

  Natalie rated this recipe

  

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• Nelka

  10 May 2010

  Nelka rated this recipe

  

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• Hannah89

  10 May 2010

  Hannah89 rated and commented on this recipe

  

  Was looooevly! I had cherries, pear and rhurbarb as the fruit and also added chocolate drops over the top for the last park of the cooking. Everyone gave it 10/10!

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• Huxley

  14 May 2010

  Huxley rated and commented on this recipe

  

  Really wonderful! I used porridge and clusters in the topping, which worked very well. I liked the way soem of the rhubarb stayed firm while some went all squishy. Very very good. I used half the sugar on the fruit and it came out great and not too sweet.

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• dstar69

  21 May 2010

  dstar69 rated and commented on this recipe

  

  Loved this crumble, followed the recipe, except I did not use the clusters. Came out absolutely fabulous and was gone in no time.

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• Kate the Kiwi

  06 January 2011

  Kate the Kiwi rated and commented on this recipe

  

  Improvised a bit using what I had in the cupboard. Nevertheless received very positive feedback from my partner ... the Yorkshire Crumble Critic! Highly recommended.

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http://www.bbcgoodfood.com/recipes/3440/

http://www.bbcgoodfood.com/recipes/3440/

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Ingredients

• 3 ripe pears
• 600g rhubarb
• 100g golden caster sugar
• finely grated zest and juice of 1 orange

FOR THE TOPPING

• 200g wholemeal flour
• 200g cold butter , diced
• 140g soft, light brown sugar
• 50g muesli or porridge oats
• 25g Grape-Nuts or Clusters breakfast cereal

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 50 mins

Ingredients

• 3 ripe pears
• 600g rhubarb
• 100g golden caster sugar
• finely grated zest and juice of 1 orange

FOR THE TOPPING

• 200g wholemeal flour
• 200g cold butter , diced
• 140g soft, light brown sugar
• 50g muesli or porridge oats
• 25g Grape-Nuts or Clusters breakfast cereal

Per serving

591 kcalories, protein 7g, carbohydrate 81g, fat 29 g, saturated fat 18g, fibre 7g, sugar 54g, salt 0.69 g

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