Australian Table
Ingredients
Method
1.Preheat oven to 180°C or 160°C fan-forced. Grease six 1-cup ramekins or a 6-cup ovenproof pie dish.
2.Cook pears with caster sugar and lemon juice in a large saucepan on medium heat, stirring, for 4-5 minutes, until tender. Add rhubarb and cook for another 3-4 minutes, until tender but rhubarb still holds its shape.
3.Remove fruit from syrup with a slotted spoon and transfer to prepared dish. Taste for sweetness, sprinkling with a little extra sugar, if needed.
4.Sift flour, brown sugar and ginger into a bowl and rub in butter with fingertips, until mixture resembles breadcrumbs and starts to clump together. Fold through almonds.
5.Top fruit with crumble mixture and bake for 30 minutes, until golden and bubbling. Serve with ice-cream or cream.
Don’t throw away the syrup that’s left over after cooking the fruit, as you can use it to poach fruit for another occasion. It will keep for several weeks in an airtight container in the fridge.
Note
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