Individual fruity puddings with a twist – try mixing chopped nuts with your crumble topping for extra crunch
Prep:15 mins
Serves 4
25g butter3 pears, cored and halved500g rhubarb, cut into chunks2 tbsp soft light brown sugar½ tsp ground cinnamon¼ tsp ground clovesvanilla ice cream or double cream, to serve
STEP 1Melt 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.STEP 2Heat oven to 200C/180C fan/gas 6. To make the crumble topping, tip all the ingredients into a food processor and pulse to crumbs. Sprinkle the topping over the fruit filling, then bake for 30 mins or until golden brown on top. Serve with vanilla ice cream or double cream.
