Rhubarb & pear crumble
Ingredients
- 80g caster sugar
- 1 orange, zest and juice
- 1 ½ tbsp cornflour
- 500g rhubarb, 2cm pieces
- 2 pears, 2cm pieces
- 1 tsp vanilla
- 130g salted butter
- 1 tsp fennel seeds, lightly crushed
- 130g plain flour
- 80g light brown sugar
- 70g rolled oats
- 70g hazelnuts, roughly chopped
- ¼ tsp salt
- Cream or ice cream
Steps
- In a small saucepan melt the butter over medium heat, swirling occasionally. Keep cooking until nutty smelling and golden.
- When dark brown specks form on the bottom of the pan take it off the heat. Stir in the crushed fennel seeds. Leave to bloom for a few minutes.
- Meanwhile in a medium bowl stir the flour, sugar, oat, hazelnuts and salt to combine. Pour over the butter and stir until clumps form. Refrigerate.
- Heat the oven to 160°C and lightly grease an ovenproof dish.
- Put the sugar and orange zest in a large bowl and rub firmly until the sugar is tinged orange.
- Stir in the cornflour, then add the rhubarb, pear, orange juice and vanilla. Toss gently to combine then tip into the baking dish.
- Scatter the crumble evenly on top then bake for 40 - 50 minutes until bubbling around the edges and golden brown on top.
- Remove and leave to stand for at least 15 minutes, then serve with pouring cream or vanilla ice-cream.