Pear and rhubarb crumble
1 bunch (500g) rhubarb, chopped 4 medium (920g) semi-ripe pears, peeled, cut into 2cm cubes
⅓ cup (75g) caster sugar
1 tablespoon orange or lemon juice
1 cup (100g) almond meal (ground almonds)
1 cup (100g) rolled oats
½ cup (110g) firmly packed brown sugar ½ teaspoon ground cinnamon
100g butter, chopped
1 Preheat the oven to 180°C (160°C fan-forced).
2 Place the rhubarb, pear, caster sugar and juice in a large bowl; toss to combine. Transfer the fruit mixture to an ovenproof dish (2.5-litre/10-cup capacity).
3 For crumble topping, combine the almond meal, oats, brown sugar and cinnamon in a medium bowl. Rub in the butter until the mixture resembles buttery crumbs.
4 Cover the fruit with the crumble topping and bake for 45 minutes or until golden and the pear is tender.
5 Serve the crumble warm with cream or custard, if desired.
SERVES 6 PREP AND COOK TIME 1 HOUR
Suitable to freeze. Not suitable to microwave.
Spinach tart with oat pastry