Full Recipe

Rhubarb & Pear Crumble

P1120278 - crumble

Frances made this really delicious fruit crumble for dessert. She cut back the sugar and gave the fruit a lovely flavour with the addition of fresh ginger and cinnamon sticks.



For the fruit:

4 pears, peeled, cored and roughly cut into pieces

Approx 1kg rhubarb, cut into short pieces

Rind and juice of a lemon

2 cms piece of fresh ginger, peeled and grated

100g coconut sugar


For the crumble topping:

300g butter, cut into small cubes

300g spelt flour

1½ tsp ground ginger

1½ tsp ground cinnamon

250g whole oats


Stew the fruit in a pot till soft.


Heat the oven to 180°C. Rub the crumble ingredients together with your hands or in a mixer until well mixed.


Place the stewed fruit in a oven dish and cover with the crumble topping. Bake for 20-30 minutes or until the crumble is nicely browned. Rest for 5 minutes. Serve warm with plain yoghurt or ice cream.