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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.