Preparation/cooking : 50 Minutes
Serves : 4
Ingredients :
Crumble Mix
- 1 cup plain flour
- 1 cup oats
- ½ tsp dried, ground ginger
- ½ cup desicated coconut
- Pinch salt
- 2/3 cup brown sugar
- 100g unsalted butter, diced
Other ingredients
- 1 bunch rhubarb, cut into 4cm lengths
- 4 beurre bosc pears, peeled, cut into 6ths
- 1/3 cup caster sugar
- Zest and juice 1 orange
- natural yoghurt, thick, double cream, or ice-cream, to serve
Method:
- Preheat an oven to 200C.
- Combine the crumble ingredients in a bowl, rubbing the butter in with your fingertips to create a rough breadcrumb texture. Set aside.
- Place the rhubarb, pears, sugar, orange in a medium saucepan and cook over a medium high heat for approx. 8-10 minutes, stirring often, to break down soften the rhubarb and pears.
- Spoon the fruit and juices into a 32cm oval or rectangle pie dish and top generously with the granola (crumb mixture)– you may not want to use all the granola, in which case, keep leftovers in the freezer for next time.
- Bake for approx. 30-35 minutes until the granola is golden, beginning to crisp up and the fruit is bubbling
- Allow to sit for 5 minutes before serving with yoghurt, cream or ice-cream
Recipe by A Better Choice
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