Rhubarb & Pear Flapjack Crumble – Bar & Kitchen
Rhubarb & Pear Flapjack Crumble
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Rhubarb & Pear Flapjack Crumble

Desserts Food British Vegetarian

Fruit crumble is the ultimate winter warmer and the flapjack and hazelnut additions take it to the next level.

Ingredients
600g rhubarb, chopped into 3cm pieces
600g pears, peeled, cored and chopped into 3cm chunks
50g soft brown sugar
200g McDougalls Flapjack Mix
200g McDougalls Crumble Mix
50g chopped hazelnuts
1l Bird’s Custard (ready to use), to serve
Method
  1. In a large pan, mix the rhubarb, pear and sugar, warm through until the fruit starts to soften, then
    allow to cool.
  2. Mix together the flapjack and crumble mixes, and hazelnuts and place on a baking tray. Bake at 170C for approximately 10 mins or until golden brown. Allow to cool.
  3. To assemble the dish: on a baking tray, place the fruit mix into 10 individual rings and gently press down.
  4. Bake at 170C for around 10 mins until warmed through.
  5. Using a palette knife or fish slice, carefully remove each portion from the tray onto a plate, with the ring still on.
  6. Once plated, remove the ring and serve with hot Bird’s Custard.