Rhubarb, Pear and Tahini Crumble
Prep: 25 minutes
Cook: 35 minutes
Cook: 35 minutes
Easy
Serves 6-8 people
A perfect crumble for Mother’s Day! Impress mum by baking this crumble with fresh fruit and in-season sweet and tangy rhubarb. Trying it out any other time of the year? Swap in your favourite in-season fruits for a fresh, nutty crumble.
Ingredients
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For the tahini crumble:
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For the fruit mix:
Method
- Step 0: Preheat the oven to 200C fan. Butter a 30cm round casserole dish or any equivalent ovenproof dish.
- Step 1: Place the butter, cinnamon, and lemon zest in a small pan on a low heat until the butter is just melted. Take off the heat and whisk in the tahini.
- Step 2: In a separate bowl, measure out the flour, sesame seeds, caster sugar and salt. Add the butter/tahini mix and stir until the mix comes together. It will look like a big clump, don’t worry! Place in the fridge whilst you make the fruit mix.
- Step 3: Mix the chopped pears, rhubarb, sugar, flour, ginger, cinnamon, orange zest and juice into the buttered casserole dish, mix to combine and distribute evenly through the dish.
- Step 4: Take handfuls of the crumble mix, press them in your hand to form tight ‘balls’ and then place all over the fruit mix. Make sure to have a mixture of small and large clumps evenly distributed all over the fruit, along with any sandy bits.
- Step 5: Bake for 30 minutes at 200C. Serve warm with thick custard or vanilla ice cream.