Rhubarb, pear & hazelnut crumbles

Name: Rhubarb, pear & hazelnut crumbles
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 25 grams butter; 3 pears, cored and halved; 500 grams rhubarb, cut into chunks; 2 Tbsps soft light brown sugar; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 serving vanilla ice cream or double cream, to serve; 50 grams roasted hazelnut; 50 grams cold butter, diced; 85 grams self-raising flour; 1 teaspoon ground cinnamon; 50 grams demerara sugar

Need a lacto ovo vegetarian dessert? Rhubarb, pear & hazelnut crumbles could be an excellent recipe to try. This recipe makes 4 servings with 480 calories, 6g of protein, and 25g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires self-raising flour, demerara sugar, ground cloves, and brown sugar. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Melt the butter in a pan, then add the pears, rhubarb, sugar, cinnamon and cloves, and cook over a low heat for 10-12 mins or until just tender. Divide the rhubarb between 4 ovenproof dishes (or use 1 large dish) and set aside.

Ingredients you will need

Cinnamon

Rhubarb

Butter

Clove

Pear

Sugar

Equipment you will use

Frying Pan

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

To make the crumble topping, tip all the ingredients into a food processor and pulse to crumbs.

Equipment you will use

Food Processor

Sprinkle the topping over the fruit filling, then bake for 30 mins or until golden brown on top.

Ingredients you will need

Fruit

Equipment you will use

Oven

Serve with vanilla ice cream or double cream.

Ingredients you will need

Vanilla Ice Cream

Double Cream

Equipment

Frying Pan

Oven

Food Processor

Ingredients

Servings:

25grams

butter 3

pears, cored and halved 500grams

rhubarb, cut into chunks 2Tbsps

soft light brown sugar 1teaspoons

ground cinnamon 0teaspoons

ground cloves 1serving

vanilla ice cream or double cream, to serve 50grams

roasted hazelnut 50grams

cold butter, diced 85grams

self-raising flour 1teaspoon

ground cinnamon 50grams

demerara sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Crumble can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.