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Grate the zest of 1 orange into the rhubarb and pear mixture in step 2. Garnish with finely chopped crystallised stem ginger and serve with ice cream (made with Bird’s ice cream mix).
Rhubarb & Pear Flapjack Crumble
Desserts
Food
Quick Meals
A versatile recipe to suit your customers and your budget. Adapt this delicious dish with our clever tweaks to match your menu.
10 Servings
Ingredients
600g rhubarb, washed and cut into chunks
600g pear, peeled and cut into chunks
50g soft brown sugar
200g McDougalls Flapjack Mix
200g McDougalls Crumble Mix
50g hazelnuts, roughly chopped
1l Bird’s Custard (ready to use), warmed to serve
Method
- Preheat the oven to 170C.
- In a large saucepan, mix the rhubarb, pear and sugar and warm through until the fruit starts to soften and the sugar dissolves. Allow to cool.
- Combine the flapjack mix, crumble mix and hazelnuts in a bowl and tip onto a lined baking tray. Bake for 10 mins or until just golden brown. Allow to cool.
- To assemble the dish, place 10 individual dessert rings on a clean lined baking tray, and layer up the fruit with the crumble mix on top. Press down gently into the ring. Bake for 10 mins.
- Using a palette knife, carefully remove each portion from the tray onto a plate with the ring still on. Once plated, remove the ring and serve with hot custard.
