Rhubarb and Pear Crumble
Rhubarb and Pear Crumble
  • 600g ripe but firm pears, cored and roughly chopped
  • 600g Bonne Maman Rhubarb Conserve
  • 50g plain flour
  • A large pinch of ground ginger
  • 75g golden caster sugar
  • 100g chilled, unsalted butter
  • 200g natural, no-added sugar muesli
  • Greek yoghurt
  1. Preheat the oven to 190°C
  2. Stir the chopped pear into the Rhubarb Conserve and spoon into a small but deep, non-metallic oven proof dish.
  3. Rub together the flour, spice, sugar and butter until the mixture looks like rough crumbs. Stir in the muesli and spoon over the top of the fruit.
  4. Bake in the preheated oven for 30 minutes, or until the topping is golden and crisp. Serve hot with Greek yoghurt.