Rhubarb & Pear Crumble
with Lemon Cream
- Milk
- Sulphites
- Wheat
- Gluten
- Pine nut
- Sesame
- Cashew
- Macadamia
- Pistachio
- Pecan
- Brazil nut
- Walnut
- Soy
- Milk
- Almond
- Hazelnut
- May contain traces of allergens
Ingredients
1
Rhubarb
2
Pear
1 packet
Thickened Cream
(Contains: Milk;)
1 packet
Classic Oat Mix
(Contains: Sulphites, Wheat, Gluten; May be present: Pine nut, Sesame, Cashew, Macadamia, Pistachio, Pecan, Brazil nut, Walnut, Soy, Milk, Almond, Hazelnut.)
1
Lemon
Not included in your delivery
1 tbs
sugar
140 g
butter
(Contains: Milk;)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut pear into small chunks. Thinly slice rhubarb. • Zest lemon to get a pinch, then slice into wedges.
• In a large baking dish, combine pear, rhubarb, the sugar, a good squeeze of lemon juice and a pinch of salt. • Bake until starting to soften, 10-12 minutes.
TIP: Peel the pear, if preferred!
• Meanwhile, melt the butter in the microwave or a saucepan. • In a medium bowl, combine melted butter and classic oat mix.
• Remove baking dish from oven. Sprinkle crumble mixture evenly over fruit. • Bake until crumble is golden and fruit is tender, 20-25 minutes. TIP: The fruit is cooked when you can pierce it easily with a fork.
• When the crumble has 5 minutes remaining, place light thickened cream and lemon zest in a large bowl or jug. • Whisk with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes. TIP: If you don't have an electric mixer, use a hand metal whisk! TIP: Chill both your bowl and cream before whipping to produce a larger increase in volume!
• Divide rhubarb and pear crumble between bowls. • Top with lemon cream to serve. Enjoy!
