Pear and Rhubarb Crumble

As the weather cools down, warm fruit crumbles come back onto the scene. This recipe using pear and rhubarb has a beautiful colour and has a great balance tart and sweet.

Pear and Rhubarb Crumble

As the weather cools down, warm fruit crumbles come back onto the scene. This recipe using pear and rhubarb has a beautiful colour and has a great balance tart and sweet.

Ingredients (serves six)

Crumble filling

  • 50 g unsalted butter
  • 165 g caster (superfine) sugar
  • 600 g trimmed rhubarb (about 2 bunches), washed and cut into 3cm pieces (see note)
  • 6 pears, peeled, cored and cut into 6 wedges each (see note)
  • pinch of ground cinnamon
  • 1/2 a vanilla bean, halved lengthways, seeds scraped
  • 185 ml white wine (or verjuice for a non-alcoholic version)
  • vanilla-bean ice cream, to serve

 

Crumble topping

  • 150 g cold unsalted butter, finely diced
  • 110 g caster (superfine) sugar
  • 150 g plain (all-purpose) flour
  • 100 g almond meal (ground almonds)
  • 30 g flaked almonds

Method
Preheat the oven to 180°C (350°F/Gas 4).

To make the crumble filling
Heat the butter and sugar in a wide heavy-based saucepan over medium heat until melted and the mixture just starts to bubble together and caramelise. Add the fruit, cinnamon and vanilla bean and seeds to the saucepan, stir to combine and cook over low heat for a few minutes.

Add the wine and cook for five minutes, or until the fruit is half cooked. Pour into a 30 x 20 cm, 2.5 litre capacity baking dish.

To make the crumble topping
Rub the butter, sugar and flour together in a bowl with your fingertips until the mixture resembles a crumble consistency.

Stir in the almond meal and flaked almonds until combined.

To assemble and cook the crumble
Sprinkle the crumble over the fruit mixture. Bake for 30 minutes, or until the crumble is golden on top.

Serve hot with a scoop of good-quality vanilla-bean ice cream.

Note: You can use whatever fruit is in season for this. Softer fruit needs less pre-cooking time and requires less wine as it will not reduce as much.

Recipes and Images from Eat In by Anna Gare
Published by Murdoch Books, rrp. $39.99
Buy from Booktopia for $31.95

Prices displayed are correct at time of publication. Prices are subject to change at short notice. In these circumstances, the price listed on the YOURLifeChoices website may not be correct. In the event that a price conflict between the YOURLifeChoices website and Booktopia website does occur, Booktopia website prices will override prices listed in the newsletter.





    COMMENTS

    To make a comment, please register or login
    saintagnes
    21st Jun 2017
    3:57pm
    An easier way to make the crumble is to melt the butter first and then add it to your chosen remaining dry crumble ingredients. Quicker and easier and the end result is the same.


    Join YOURLifeChoices, it’s free

    • Receive our daily enewsletter
    • Enter competitions
    • Comment on articles