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
250 grams gluten-free shortbread, roughly crumbled
100 grams dark chocolate, roughly chopped
⅓ cup chopped walnuts
2 tablespoons brown sugar
6 cup-capacity baking dish
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.