Winter weather for me means crumbles so why not take advantage of the seasons superb rhubarb
To add a little sweetness to the dish I've added shards of fresh pear to the mix.
Rhubarb and Pear Crumble
5 stalks rhubarb
1 pear, peeled, quartered, cut into shards
50 grams self-raising flour
50 grams soft brown sugar
50 grams rolled oats
100 grams melted butter
handful flaked almonds
handful shredded coconut
Prepare the rhubarb:
Wash and trim the rhubarb. Remove the stringy skin from larger stems and cut into finger sized lengths.
Place a cup of water and half a cup of sugar in a pot over a low heat, stir until the sugar has dissolved and droop in the rhubarb. Simmer until the rhubarb just begins to soften.
Make the crumble:
Place the flour, soft brown sugar and oats into a bowl - break any lumps of brown sugar with the back of a spoon to ensure they are well mixed. Pour over the butter and stir - finish off with flaked almonds and shredded coconut - keep stirring until just combined.
Assemble the crumble:
Arrange the rhubarb into the base of an oven proof dish with a little of the poaching liquid - top with the pear shards.
Scatter the crumble mix evenly over the base.
Place the dish on a baking tray and cook in a preheated 160°C/320°F oven until the crumble is golden and firm.
Let it cool slightly before serving.