Rhubarb and Pear Treacle Crumble
Yes, another comforting winter dessert! Can you tell I am a fan? While I was in the Huon buying apples I also picked up some beautiful buerre bosc pears.
I wasn’t quite sure what to do with them until my Mum suggested a recipe she had for a rhubarb and pear treacle crumble, oh and she conveniently had some rhubarb in the garden I could use too….nice!
Ingredients 600g trimmed rhubarb 75g golden syrup (I know it’s a little more expensive but use the Lyle’s one if you can get it, it has a fantastic flavour) juice of one lemon 2 buerre bosc pears the rind of an orange and finely sliced segments without the pith
for the topping: 125g plain flour 40g rolled oats 50g cold butter finely chopped 50g treacle 40g flaked almonds
To make the topping put the flour and oats in a bowl and rub the butter in, meanwhile place the treacle in a small saucepan on very low eat to thin a little but avoid it getting too hot. Pour the treacle in with the topping and stir through, add the flaked almonds and again stir through. Place covered in the refrigerator for around 10 minutes.
To prepare the fruit cut the rhubarb into 2-3cm lengths and place in a bowl with the lemon juice and half the golden syrup and combine. Peel and core the pears and cut into slices and place in a different bowl with orange zest, segments and half the golden syrup.
Heat a non-stick frypan on medium high heat and add the rhubarb mix, cook for 2 minutes and then cover and cook for a further 3-4 minutes. Remove from the frypan and repeat the process with the pear mix. Once the pears are cooked combine with the rhubarb and place in the bottom of a pie dish. Sprinkle the crumble mix on top and place in the oven for 20 minutes or until the topping is golden and the fruit is soft.