Name: Rhubarb, pear & hazelnut crumbles
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: British
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; 50g roasted hazelnut; 50g cold butter diced; 85g self-raising flour; 1 tsp ground cinnamon; 50g demerara sugar

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Rhubarb, pear & hazelnut crumbles

Rhubarb, pear & hazelnut crumbles

James Martin

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.7 out of 5.9 ratingsRate

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Individual fruity puddings with a twist - try mixing chopped nuts with your crumble topping for extra crunch

Freezable

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A star rating of 4.5 out of 5.117 ratings

Ingredients

Nutrition

Units:

MetricUS

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 hazelnut
50g cold butter

diced
85g self-raising flour
1 tsp ground cinnamon
50g demerara sugar

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Nutrition: per serving

kcal430
fat24g
saturates10g
carbs49g
sugars35g
fibre6g
protein5g
salt0.5g

low

Method

step 1

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.
step 2

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 double cream.

Recipe from Good Food magazine, April 2012

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A star rating of 4.7 out of 5.9 ratings

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