We always have time for a dessert in our house and today there was even more of a reason – it was so gloomy outside. Grey, foggy, drizzly and cold – it was weather that demanded lots of comfort food.
So while our loin of pork was roasting in the oven we threw together this little number as a finale to our dinner. It was as simple as it was delicious – complimenting both the pork and weather – we will be going to bed feeling a little fat and very happy!
6 stalks rhubarb, cut into 1 inch pieces
4 beurre bosc pears, peeled, cored and cut into 1/8′s
1/4 cup sauturne
1/2 cup brown sugar, loosly packed
3/4 cup plain (all purpose) flour
113 grams/4 ounces butter
1/2 cup hazelnuts, roughly chopped
1/2 cup oatmeal
1/2 cup dark brown sugar
Preheat your oven to to 200c/400f.
Place pears in a saucepan with brown sugar, seeds of the vanilla bean and sauturne. Cook over medium heat, stirring occasionally for 5 minutes or until pear starts to soften. Add the rhubarb to the pear and cook for another 5 minutes or until rhubarb softens. Spoon the fruit and the juices into a baking dish or 4 smaller dishes.
In a bowl, combine all the ‘crisp’ ingredients and rub together using your fingers until mixture resembles coarse breadcrumbs. Scatter over the fruit and bake for 20 minutes or until golden. Serve with warm custard or a vanilla ice cream.
Yield: 1 large dessert, 4 very big individual desserts or 6 smaller desserts
© 2012, Michelle. All rights reserved.