The perfect pudding for colder days, my Rhubarb Crumble is a family favourite. Best served with vanilla ice cream or custard.
Ingredients
800g Fresh rhubarb, sliced into pieces
2 Ripe pears, peeled and chopped into pieces
150g Caster sugar
200g Plain flour
100g Butter, cubed
50g Demerara sugar
2 Ripe pears, peeled and chopped into pieces
150g Caster sugar
200g Plain flour
100g Butter, cubed
50g Demerara sugar
Method
- Pre heat the oven to 180 Fan.
- Put the rhubarb, pear and sugar into an ovenproof dish.
- Measure the flour and butter into a bowl. Rub in the butter to breadcrumb stage. Add the sugar. Sprinkle the crumble on top of the fruits.
- Bake in the oven for about 50 minutes until bubbling and lightly golden brown on top.
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