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Pear & Rhubarb Crumble

Difficulty:

Arnott's product: Granita

Prep time: 20 min

Cooking time: 40 min

Chill time: None

Serves: 4

melted butter to grease

3 (Buerre Bosc) pears peeled, cored and coarsley chopped

1 bunch rhubarb washed, trimmed, coarsely chopped

1 orange, juiced

1½ tsp cinnamon

160g butter

150g Arnott’s Granita biscuits, coarsely crushed

25g (1/3) cup shredded coconut

vanilla ice-cream, custard or double cream to serve

Preheat oven to 180°C. Brush four 250ml (1-cup) ovenproof ramekins with melted butter to grease.
Place pear, rhubarb, orange juice, cinnamon and half the butter in a medium saucepan. Cook over medium-low heat for 6-8 minutes or until pear and rhubarb are just tender. Divide among the ramekins.
Meanwhile, place the biscuit and coconut in a medium bowl. Use your fingertips to rub the remaining butter into the biscuit mixture until the mixture resembles breadcrumbs. Sprinkle the biscuit mixture over the pear mixture and bake for 25-30 minutes or until golden. Serve with vanilla ice-cream, custard or cream.