Name: Pear and rhubarb crumble with vanilla
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 6
Ingredients: Pear and rhubarb crumble; 4 large (1 kg) pears, peeled, cored, thickly sliced; 1 bunch rhubarb, trimmed, cut into 3cm lengths; 1/4 cup caster sugar; 1 1/4 cup plain flour; 1 teaspoon ground cinnamon; 125 gram butter, chopped; 2/3 cup firmly packed brown sugar; 1/2 cup flaked almonds; 300 millilitre cream; 1 teaspoon vanilla essence; 2 tablespoon icing sugar

Pear and rhubarb crumble with vanilla

Serves 6

Prep

Cook

Total

1H 5M

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Ingredients

Pear and rhubarb crumble

4 large (1 kg) pears, peeled, cored, thickly sliced

1 bunch rhubarb, trimmed, cut into 3cm lengths

1/4 cup caster sugar

1 1/4 cup plain flour

1 teaspoon ground cinnamon

125 gram butter, chopped

2/3 cup firmly packed brown sugar

1/2 cup flaked almonds

300 millilitre cream

1 teaspoon vanilla essence

2 tablespoon icing sugar

Method

Pear and rhubarb crumble

1.Preheat oven to 180°C (160°C fan-forced). Combine pear, rhubarb and caster sugar in a 2.5-litre (10-cup). shallow ovenproof dish.

2.Cover with foil; bake for 25-30 minutes or until fruit is just tender. Remove fruit from oven. Stir well.

3.Sift flour and cinnamon into a medium bowl; rub in butter to make crumbs. Stir in brown sugar and almonds. Sprinkle crumble mixture over hot fruit in dish. Bake for 25-30 minutes or until golden brown and bubbly. Remove from oven. Stand for 5 minutes.

4.Using an electric mixer, beat cream, essence and sugar in a small bowl until soft peaks form. Serve crumble with cream.

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Ingredients

Method

Pear and rhubarb crumble

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