RECIPE: Pear & Rhubarb Crumble
Junior MasterChef judge Anna Gare shares her delicious recipe. Why not try this for Mother's Day?
RECIPE: Pear & Rhubarb Crumble Fruit:
6 sticks rhubarb
6 medium pears
50g butter
3/4 cup sugar
a pinch of cinnamon
3/4 cup white wine or verjuice
Crumble:
150g butter, finely diced
1/2 cup sugar
1 cup plain flour
1 cup almond meal
big handful of flaked almonds
Cut rhubarb stalks into 3cm pieces. Cut each pear into six segments, remove core. Heat 50g butter with the sugar in a large pot until it melts and just starts to bubble together and caramelise.
Add chopped fruit and cinnamon, stir and cook over low heat for a few minutes. Add the wine and cook over medium heat until the fruit is half cooked through which takes about 5 minutes.
Pour the stewed fruit into a 20cm by 20cm baking dish. Mix all crumble ingredients together, rubbing with your fingertips, until it resembles bread crumbs.
Sprinkle over fruit and bake in the oven for about half an hour or until the crumble is golden and looks totally delicious. I like to serve it hot with vanilla ice-cream.
Note: I use whatever sugar I have in the pantry but it tastes richer with brown sugar, more delicate with white and somewhere in between the two with raw sugar.
