Rhubarb, pear and apple crumble

July 28, 2009

I enjoy the combination of rhubarb, pear and apples together with some stem ginger in syrup to add spice and warmth.

Ingredients (serves 4-6):
6-8 stalks rhubarb
3 beurre bosc pears
4 green apples
2 tblsp raw sugar
3 knobs stem ginger in syrup
100g unsalted butter (room temp)
150g self-raising flour
100g soft brown sugar
Cream to serve

Heat the oven to 180.

Wash and slice the rhubarb into 3-4cm chunks. Peel, core and cut the pears and apples into large chunks. Stew the fruit with the raw sugar and a splash of water over a low heat until just soft.

Cut the butter into cubes and rub in a bowl with the flour until it resembles breadcrumbs. Add the brown sugar and rub through evenly.

Slice the ginger finely. Pour the fruit into a baking dish and dot the ginger over the top. It will be quite sticky so try and spread pieces as evenly as possible. Sprinkle the crumble topping over the top.

Bake for 30-40 minutes, until the crumble topping is browned.

Serve with cream.


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