Rhubarb Pear & Hazelnut Crumbles

Individual fruity puddings with a twist - try mixing chopped nuts with your crumble topping for extra crunch

• Cooking Time Prep 15 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  430

• Protein

  5g

• Carbs

  49g

• Fat

  24g

• Saturates

  10g

• Fibre

  6g

• Sugar

  35g

• Salt

  0.5g

Ingredients

• 25g butter
• 3 pears, cored and halved
• 500g rhubarb, cut into chunks
• 2 tbsp soft light brown sugar
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• vanilla ice cream or double cream, to serve
• For the crumble topping
• 50g roasted hazelnuts
• 50g cold butter, diced
• 85g self-raising flour
• 1 tsp ground cinnamon
• 50g demerara sugar

Directions

1. Melt the butter in a pan, then add the pears, rhubarb, sugar, cinnamon and cloves, and cook over a low heat for 10-12 mins or until just tender. Divide the rhubarb between 4 ovenproof dishes (or use 1 large dish) and set aside.
2. Heat oven to 200C/180C fan/gas 6. To make the crumble topping, tip all the ingredients into a food processor and pulse to crumbs. Sprinkle the topping over the fruit filling, then bake for 30 mins or until golden brown on top. Serve with vanilla ice cream or double cream.

Categories: Courses, Cuisines, Dinner Party, Dishes, Events, Family & Kids, Fruit