How do I store leftovers?

Store leftovers in an airtight container. You can leave the rhubarb and pear crumble on your countertop or put it in the fridge. It should last a couple of days on the countertop, and up to five days in the fridge.

Can I freeze this recipe?

Yes, you can freeze this recipe. Make sure your rhubarb and pear crumble is in an airtight container. It should stay in the freezer for 2 to 3 months.

Rhubarb And Pear Crumble | Greedy Gourmet

Description

Rhubarb And Pear Crumble is a classic British dessert, best served with custard or ice cream.

Ingredients

Units Scale

Crumble Filling

750g (1 2/3lbs) rhubarb
600g (1 1/3lbs) pears
125g (1/2 cup) golden caster sugar
125ml (1/2 cup) orange juice

Crumble Topping

75g (1/2 cup) oats
150g (1 cup) flour
125g (1/2 cup) cold butter
125g (1/2 cup) brown sugar

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Instructions

Preheat your oven to 200°C/fan 180°C/392°F/gas mark 6.
Trim the rhubarb stalks then cut into short batons.
Peel and core the pears and cut into chunks.
Tip the rhubarb and pear pieces into a large ovenproof dish, along with the sugar and orange juice. Give it a stir and set aside.
Place the Crumble Topping ingredients in a separate bowl. Rub all the ingredients together, using your finger tips, until a light breadcrumb texture forms. Alternatively, you can zap everything in a food processor for a short duration.
Cover the filling evenly with the topping and bake in the oven for 50 minutes or until the topping is golden, the juice bubbling on the sides and the fruit are fork tender.
Serve with custard or vanilla ice cream. Enjoy!

Notes

Add grated ginger or vanilla essence to the filling to give the dessert extra zing.
In this recipe, I used Rocha pears. Feel free to experiment with other varieties.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Bake
Cuisine: British

Keywords: rhubarb and pear crumble, rhubarb crumble recipe, best pear crumble, british summer dessert, crumble and custard