Pear and rhubarb crumble
500g rhubarb, chopped
920g semi-ripe pears, peeled, cut into 2cm cubes
75g caster sugar
1 tbsp orange or lemon juice
100g almond meal or ground almonds
1 cup rolled oats
110g firmly packed brown sugar
½ tsp ground cinnamom
100g butter, chopped
Preheat the oven to 180C. Place the rhubarb, pear, caster sugar and juice in a large bowl, toss to combine.
Transfer the fruit mixture to an ovenproof dish (2.5-litre/10 cups capacity).
For crumble topping, combine the almond meal, oats, brown sugar and cinnamon in a medium bowl.
Rub in the butter until the mixture resembles buttery crumbs.
Cover the fruit with the crumble topping and bake for 45 minutes or until golden brown and the pear is tender.
Serve the crumble warm with cream or custard, if desired.