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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!