Rhubarb is currently in season, so it is the perfect time for me to share my take on a classic rhubarb crumble with added sweet pears and crunchy walnuts.
Ingredients (Serves 6-8)
- 7 stalks of rhubarb
- 3 small pears
- 1 teaspoon of cinnamon
- 3 tablespoons of maple syrup
- 150g of oats
- 150g of ground almonds
- 4 tablespoons of coconut oil, melted
- 1 heaped tablespoon of smooth peanut butter, or your favourite nut butter
- 5 tablespoons of maple syrup
- 2 teaspoons of cinnamon
- 75g of broken walnuts
Start by chopping the pears into medium chunks and placing them into a large saucepan with the maple syrup, cinnamon and 4 tablespoons of water. Bring to the boil and simmer. While the pears are cooking, chop the rhubarb into chunks, roughly an inch long, and place in the saucepan with the pears. Simmer for a further 10 minutes,
Next preheat the oven at Gas Mark 4. Start preparing the crumble topping by mixing all of the dry ingredients in a large bowl. Melt the coconut oil, either in a saucepan or the microwave, add to the dry ingredients and stir. Mix in the peanut butter and maple syrup and stir until everything has combined.
When the fruit is ready, pour it into a oven proof dish. Next pour the crumble topping evenly over the fruit and lightly flatten the top with the back of a spoon. Place in the oven for 45 minutes and leave to cool for 10 minutes. Serve up with cream or custard and enjoy. If there is any leftovers, cover with foil and store in a cool place for up to 1 week.