Ruby rhubarb and pear crumble

• Preparation Time 20 Minutes
• Cooking Time 40 minutes
• Serves 8-10

Vegan, vegetarian, gluten-free, nut-free

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For me, there is nothing more warming dessert than the simple crumble. No matter what season it is, there is always some fruit or a combination of fruits available to make the humble crumble a delightful dessert. Comforting, warming, and it sticks to ribs when it needs to. There is no better dessert, well maybe a steamed pudding when you can see your icy breath and the wind is rattling the windows. So many memories of childhood fall in with crumble. It was always served on a Sunday evening after a bath, eaten sitting on the floor in front of the electric fire. Served piping hot with custard.

I love the way can food can evoke such powerful memories with a hint of aroma to the lick from a spoon

This is one of my favourite combinations, at this time of year when the pink sweeter rhubarb is around. It makes a change from an apple one.

Why not ring the changes with the crumble topping too by alternating with some of the following ingredients

• Chopped hazelnuts
• Chopped almonds
• Linseeds
• Pumpkin seeds
• Granola
• Desiccated coconut

It is also one of those desserts that if it needs to be gluten-free all it takes is switching the oats and flour. The taste is equally delicious, no faffing around.

CORNFLOUR I have always used cornflour in my crumbles and sweet pies, to thicken the fruit filling and to give it a lovely glossy look.

GROUND GINGER This warming spice goes wonderfully with both the pear and ginger.

DAIRY-FREE BUTTER Try and use block butter for this recipe rather than the softer tub spread. I used the new one from Flora, the unsalted one.

PEARS The pears need to be ripe but not too soft or overripe as they will just turn to mush.

RHUBARB I used the sweeter and more tender forced rhubarb. If you cannot get that type, then you may have to add an extra 30g of sugar to the filling.

Ingredients

The filling

• 700 g of pink tender rhubarb
• 4 ripe pears
• 200 g of caster sugar
• zest and juice of 2 oranges
• 1/2 tsp of ground ginger
• 2 tbsp of cornflour

The crumble

• 400 g of plain flour, gluten-free if needed
• 400 g of dairy-free butter
• 280 g of light brown sugar
• 75 g of porridge oats

Instructions

1. Preheat the oven to 180C and start by making the crumble topping.
2. In a large bowl tip all the ingredients for the crumble topping. Rub together with the tips of the fingers until it starts to resemble large breadcrumbs, set to one side.
3. Remove the top and bottom of your rhubarb stalks and rinse Cut into finger size batons and add place into a large ovenware dish. Wipe and peel the pears and cut them into small pieces and add to the dish.
4. Add in the sugar, ground ginger, orange zest and juice and toss the mixture.
5. Spoon the crumble mixture over the top and spread evenly over to the sides.
6. Place into the oven and cook for 40 minutes or until the crumble topping is gorgeous and the fruit is bubbling away at the edges.
7. Remove from the oven and cool for 5 minutes before serving, with cream, custard or ice cream.

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If you decide to give this recipe a try, don’t forget to tag me on twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too. Feedback is so important.

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