Rhubarb and Pear Crumble

Serves 6

Takes 1 hr 10 mins

3 ripe pears
600g rhubarb
100g golden caster sugar
finely grated zest and juice of 1 orange
For the crumble 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

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. tons. 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.

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.

Recipe by Barney Desmazery. Recipe from Good Food magazine, March 2007

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