Ingredients
3 ripe pears
Pear
600g rhubarb
Rhubarb
100g golden caster sugar
finely grated zest and juice of 1 orange
Orange
For the topping
200g wholemeal flour
200g cold butter
Butter
, diced
140g soft, light brown sugar
50g muesli or porridge oats
25g Grape-Nuts or Clusters breakfast cereal
Method
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.
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.