Name: Rhubarb, Pear & Almond Crumble
Cook time: 2140 min
Yield: Makes 4 - 6
Ingredients: 3-4 stalks rhubarb (about 350g); 410g can Wattie's Pear Quarters in Clear Fruit Juice, drained; ¼ cup soft brown sugar; 1 tsp ground cinnamon; ¼ tsp Gregg's Ground Cloves; Crumble Topping:; ½ cup ground almonds; ¼ cup flaked almonds; 1 cup wholegrain oats; ¼ cup soft brown sugar; 75g butter, melted

Nothing beats a hot crumble on a cold winter’s night. We’re loving the combination of tangy rhubarb and sweet pear with those classic spices of cinnamon and clove. Seconds anyone?

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Makes 4 - 6

Prep Time 15 minutes

Cook Time 35 - 40 minutes

Easy As

Ingredients

3-4 stalks rhubarb (about 350g)

410g can Wattie's Pear Quarters in Clear Fruit Juice, drained

¼ cup soft brown sugar

1 tsp ground cinnamon

¼ tsp Gregg's Ground Cloves

Crumble Topping:

½ cup ground almonds

¼ cup flaked almonds

1 cup wholegrain oats

¼ cup soft brown sugar

75g butter, melted

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Preheat oven to 170°C (fan assisted). Wash and trim the rhubarb and cut into 2cm lengths. Place in a mixing bowl.

Step 2

Cut Wattie's Pears into pieces and add to the rhubarb. Toss through the brown sugar, ground cinnamon and Gregg's Ground Cloves. Transfer to a baking dish (approx. 1-1.5L capacity).

Step 3

To make the crumble topping: put ground and flaked almonds, wholegrain oats and sugar into a mixing bowl. Stir through melted butter. Scatter crumble topping over filled baking dish.

Step 4

Bake for 35-40 minutes until crumble is golden and rhubarb is soft. Serve with yoghurt or ice-cream, cream or custard.