- 3 ripe pear
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 600g rhubarb
Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…
- 100g golden caster sugar
- finely grated zest and juice of 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
For the topping
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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.
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.