Special Diet

Rhubarb, Pear & Marzipan Crumble

prep 20 mins cook 35–40 mins
  • 400 g (13 oz) trimmed rhubarb, thinly sliced
  • 1 ripe pear, peeled, cored and sliced
  • 100 g (3½ oz) caster sugar
  • 125 g (4 oz) plain flour
  • 50 g (2 oz) butter, diced
  • 125 g (4 oz) marzipan, coarsely grated
  • flaked almonds, for sprinkling
  • custard, to serve

Put the rhubarb and pear into a 1.2 litre (2 pint) ovenproof pie dish with half the sugar.

Put the remaining sugar in a food processor, add the flour and butter and process until the mixture resembles fine breadcrumbs. Alternatively, put the ingredients into a bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the marzipan.

Spoon over the fruit and sprinkle with a few flaked almonds. Cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 35–40 minutes until golden brown, checking after 15–20 minutes and covering with foil to prevent over-browning if necessary. Serve hot with custard.

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