Rhubarb & pear crumble

Recipe uploaded by

Barney Desmazery

7 ratings

Recipe by Barney Desmazery

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1. Heat oven to 200C/fan 180C/gas 6. For the topping, tip all the ingredients together and rub with your fingers until you have a rough pastry, then set aside in the fridge.
2. Peel the pears and chop into large chunks, then chop the rhubarb into finger-length batons. Tip into a large ovenproof dish and toss with the sugar and orange zest and juice. Crumble over the topping and bake for 40 mins until golden and bubbling at the sides. Leave to cool for 5 mins before spooning into bowls and serving with custard or ice cream.

Per serving

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

Latest comments and suggestions

• 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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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

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, salt 0.69 g

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