Rhubarb and pear crumble

Rhubarb and pear crumble

rubarb crumble

Rhubarb is delicious and perfect to eat right now. Why not try this simple recipe that is great for the freezer if you’re trying to use up any rhubarb left in the garden.


  • 3 ripe pears
  • 600g rhubarb
  • 100g golden caster sugar
  • finely grated zest and juice of 1 orange

For the topping

  • 200g wholemeal flour
  • 200g cold butter, diced
  • 140g soft, light brown sugar
  • 50g muesli or porridge oats
  • 25g Grape-Nuts or Clusters breakfast cereal


  1. Heat oven to 200C/fan 180C/gas 6. For the topping, tip all the ingredients together and rub with your fingers until you have a rough pastry, then set aside in the fridge.
  2. Peel the pears and chop into large chunks, then chop the rhubarb into finger-length batons. Tip into a large ovenproof dish and toss with the sugar and orange zest and juice. Crumble over the topping and bake for 40 mins until golden and bubbling at the sides. Leave to cool for 5 mins before spooning into bowls and serving with custard or ice cream.



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