Rhubarb, Pear, Ginger & Coconut Crumble by Tom Walton - A better choice!

50 Minutes

4

Autumn, Winter

“Fruit crumbles are up there with some of the most nostalgic and comforting desserts.

The best part is where the crumble has soaked up all the fruit juices around the edges. So, so good!”

This recipe was made in collaboration with our friend Chef Tom Walton!

pear
Rhubarb

Posted on 08 August 2022

by Staff Writer

Ingredients

CRUMBLE MIX
1 cup plain flour
1 cup oats
½ tsp dried, ground ginger
½ cup desicated coconut
Pinch salt
2/3 cup brown sugar
100g unsalted butter, diced
1 bunch rhubarb, cut into 4cm lengths
4 beurre bosc pears, peeled, cut into 6ths
1/3 cup caster sugar
Zest and juice 1 orange
natural yoghurt, thick, double cream, or ice-cream, to serve

Method

Preheat an oven to 200C.
Combine the crumble ingredients in a bowl, rubbing the butter in with your fingertips to create a rough breadcrumb texture. Set aside.
Place the rhubarb, pears, sugar, orange in a medium saucepan and cook over a medium high heat for approx. 8-10 minutes, stirring often, to break down soften the rhubarb and pears.
Spoon the fruit and juices into a 32cm oval or rectangle pie dish and top generously with the granola – you may not want to use all the granola, in which case, keep leftovers in the freezer for next time.
Bake for approx. 30-35 minutes until the granola is golden, beginning to crisp up and the fruit is bubbling
Allow to sit for 5 minutes before serving with yoghurt, cream or ice-cream

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