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Rhubarb, Pear & Almond Crumble
Rhubarb, Pear & Almond Crumble
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Vegetarian

Rhubarb, Pear & Almond Crumble

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?
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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.
Tips
You can make extra Crumble mixture and freeze in an airtight container. Use to top your favourite fruit for an easy, oven-ready dessert.
What do I need?
Select All
3-4 stalks 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
½ cup ground almonds
¼ cup flaked almonds
1 cup wholegrain oats
¼ cup soft brown sugar
75 g butter, melted
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