Rhubarb, pear and ginger crumble

Forced rhubarb from Yorkshire is in season, so it’s the perfect time to make a fruit crumble

fullsizeoutput_4071

Fruit filling

400 g rhubarb

2 ripe pears

75 g golden caster sugar

1 piece of crystallised ginger, chopped finely

Juice and zest from 1 large orange

1 tsp vanilla essence (or the seeds scraped out of a vanilla pod)

IMG_5852Crumble topping

100 g cold unsalted butter, cubed

150 g plain flour

50 g light brown muscovado sugar

50 g oats

Pinch of sea salt

Method

  1. Set the oven at 200C/180C fan/gas 6.
  2. Trim the bases off the rhubarb stalks and cut into 2 inch pieces. Peel and core the pear, then cut into large chunks.
  3. Place rhubarb, pear and crystallised ginger in an ovenproof pie dish.
  4. Mix the vanilla with the orange juice and zest, then pour over the fruit. Sprinkle the sugar over the top.
  5. To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping. Now add the sugar, oats and salt, mixing together with your hands. Scatter the topping (loosely) over the rhubarb and bake for 30 mins or until golden brown on top and the fruit is starting to bubble up and become caramelised and sticky at the edge of the dish.
  6. Serve with double cream, ice cream or (my favourite) vanilla custard.
    IMG_4763
    Keep the crumble loose on top of the fruit

    IMG_4764
    Cook until golden brown, and the fruit starts to bubble up

2 Comments Add yours

  1. Omg what a combination! Looks so yummy!

    Liked by 1 person

  2. Thanks! Perfect chilly weather to enjoy some of these old fashioned puddings! I love the rich colour of forced rhubarb.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s