Rhubarb, Pear & Treacle Crumble

This is my favourite crumble recipe. 

A few years back when I had more time, my friend Catherine and I, used to write a Tasmanian food blog, Island Menu, about catching, gathering and cooking local produce. This is Catherine's crumble recipe. It's a must cook.

Sam

Ingredients

600g trimmed rhubarb

75g golden syrup (I know it’s a little more expensive but use the Lyle’s one if you can get it, it has a fantastic flavour)

Juice of one lemon

4 Pears

The rind of an orange

For the topping:

125g plain flour

40g rolled oats

50g cold butter finely chopped

50g treacle

40g flaked almonds

Method

To make the topping put the flour and oats in a bowl and rub the butter in, meanwhile place the treacle in a small saucepan on very low eat to thin a little but avoid it getting too hot. Pour the treacle in with the topping and stir through, add the flaked almonds and again stir through. Place covered in the refrigerator for around 10 minutes.

To prepare the fruit cut the rhubarb into 2-3cm lengths and place in a bowl with the lemon juice and half the golden syrup and combine.

Peel and core the pears and cut into slices and place in a different bowl with orange zest, and half the golden syrup with a little water.

Heat a non-stick frypan on medium high heat and add the rhubarb mix, cook for 2 minutes and then cover and cook for a further 3-4 minutes. Remove from the frypan and repeat the process with the pear mix. Once the pears are cooked combine with the rhubarb and place in the bottom of a pie dish.

Sprinkle the crumble mix on top and place in the oven at 180C for 30 minutes or until the topping is golden and the fruit is soft.