Rhubarb & pear crumble

6 servings 600 kcal or less cereal dessert grape-nuts indulgent mains make ahead muesli nut clusters orange oranges over an hour pear pears pudding rhubarb sweets wholemeal flour

N/A

Source

Ingredients

3 ripe pears

600g rhubarb

100g golden caster sugar

finely grated zest and juice of 1 orange

200g wholemeal flour

200g cold butter , diced

140g soft, light brown sugar

50g muesli or porridge oats

25g Grape-Nuts or Clusters breakfast cereal

Method

Heat oven to 200C/fan 180C/gas 6. For the topping, tip all the ingredients together and rub with your fingers until you have a rough pastry, then set aside in the fridge.

Peel the pears and chop into large chunks, then chop the rhubarb into finger-length batons. Tip into a large ovenproof dish and toss with the sugar and orange zest and juice. Crumble over the topping and bake for 40 mins until golden and bubbling at the sides. Leave to cool for 5 mins before spooning into bowls and serving with custard or ice cream.