Go Back
Print
Rhubarb, pear and hazelnut cardamom crumble
Serves 4 generously, 6 smaller.
Author: Claudia Brick
Ingredients
Pear and Rhubarb Filling
  • 2-3 ripe pears (approx 500g)
  • 50 g caster sugar (1/4 cup)
  • 1 teaspoon vanilla paste
  • 2 teaspoons finely grated lemon zest + 1 tablespoon juice
  • 400 g rhubarb, chopped into 1 cm chunks
Hazelnut Cardamom Crumble
  • 3/4 cup flour
  • 1/4 cup caster sugar
  • 1/4 teaspoon sea salt
  • 3/4 teaspoon ground cardamom
  • 120 g butter cold, cubed
  • 1/2 cup coarsely chopped toasted hazelnuts
  • Vanilla ice cream or yogurt to serve
Instructions

  1. Preheat the oven to 180°C and roast the hazelnuts for 5 minutes or until fragrant and the skins are starting to crack and peel off. Set aside.

  2. Peel and chop the pears into 1-2cm chunks. Place in a heavy based pot with the sugar, vanilla and lemon zest and juice. Add a couple of tablespoons of water and cook over low heat, stirring intermittently, until tender and starting to caramelise a little. I find putting the lid on for 5-10 minutes early on helps them to steam and soften if they aren’t super ripe.

  3. Stir through the rhubarb and continue to cook, adding a tablespoon or two of water if it seems dry, for a further 5 minutes until just starting to soften.

  4. Tip the fruit into a baking dish approx 5 cup capacity (mine was 22 x 17cm across the base).

  5. While the pears are cooking, make the crumble topping. Combine the flour, caster sugar, salt and cardamom in a large bowl.

  6. Add the cold butter and rub between your fingers/palms into the dry ingredients until crumbly and only pea size chunks remain. Chop the toasted hazelnuts roughly and add to this mix, squeezing chunks of crumble together to vary the size and make some larger chunks too.

  7. Distribute the crumble over the fruit and bake for 30-40 minutes or until bubbling and golden brown on top.

  8. Serve up with scoops of vanilla ice cream.