The dark chocolate adds an indulgent richness to this simple dessert.
Serves: 4-6
INGREDIENTS
Fruit
4 large firm but ripe pears, peeled, cored and roughly chopped (I used beurre bosc)
3 cups chopped rhubarb, about 3cm long
1 tablespoon cornflour
3 tablespoons caster sugar
½ teaspoon each ground cinnamon and mixed spice
2 teaspoons ground ginger
1 teaspoon vanilla extract
1 cup water
Crumble
250 grams gluten-free shortbread, roughly crumbled
100 grams dark chocolate, roughly chopped
⅓ cup chopped walnuts
2 tablespoons brown sugar
Equipment
6 cup-capacity baking dish
METHOD
Preheat the oven to 170°C fan bake.
Fruit: Put the pears, rhubarb, cornflour, sugar and spices in a bowl and toss to coat. Tip into a large saucepan and stir in the vanilla and water. Bring to the boil, stirring constantly, then reduce the heat to low and cook, stirring occasionally, for 10 minutes. Tip into the baking dish, scraping in any liquids left in the saucepan.
Crumble: Combine the ingredients in a bowl. Scatter over the fruit and bake for 25 minutes until golden and bubbling.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!