The dark chocolate adds an indulgent richness to this simple dessert.
Serves: 4-6
INGREDIENTS
Fruit
4 large firm but ripe pears, peeled, cored and roughly chopped (I used beurre bosc)
3 cups chopped rhubarb, about 3cm long
1 tablespoon cornflour
3 tablespoons caster sugar
½ teaspoon each ground cinnamon and mixed spice
2 teaspoons ground ginger
1 teaspoon vanilla extract
1 cup water
Crumble
250 grams gluten-free shortbread, roughly crumbled
100 grams dark chocolate, roughly chopped
⅓ cup chopped walnuts
2 tablespoons brown sugar
Equipment
6 cup-capacity baking dish
METHOD
Preheat the oven to 170°C fan bake.
Fruit: Put the pears, rhubarb, cornflour, sugar and spices in a bowl and toss to coat. Tip into a large saucepan and stir in the vanilla and water. Bring to the boil, stirring constantly, then reduce the heat to low and cook, stirring occasionally, for 10 minutes. Tip into the baking dish, scraping in any liquids left in the saucepan.
Crumble: Combine the ingredients in a bowl. Scatter over the fruit and bake for 25 minutes until golden and bubbling.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.