A delicious dessert, perfect for the cooler months.


  • 50g unsalted butter

  • 3/4 cup caster sugar

  • 600g trimmed rhubarb, washed and cut into

  • 3cm pieces (see note)

  • 6 pears, peeled, cored and cut into 6 wedges each (see note)

  • Pinch of ground cinnamon

  • 1/2 vanilla bean, halved lengthways, seeds scraped

  • 3/4 cup white wine (or verjuice for a non-alcoholic version)

  • Vanilla-bean ice cream, to serve

  • Crumble topping

  • 150g cold unsalted butter, finely diced

  • 1/3 cup caster sugar

  • 1 cup plain flour

  • 1 cup almond meal

  • 30g flaked almonds


  • 1.

    Preheat the oven to 180°C.

  • 2.

    To make the crumble filling, heat the butter and sugar in a wide heavy-based saucepan over medium heat until melted and the mixture just starts to bubble together and caramelise.

  • 3.

    Add the fruit, cinnamon and vanilla bean and seeds to the saucepan, stir to combine and cook over low heat for a few minutes. Add the wine and cook for 5 minutes, or until the fruit is half cooked. Pour into a 30x20 cm, 2.5 litre capacity baking dish.

  • 4.

    To make the crumble topping, rub the butter, sugar and flour together in a bowl with your fingertips until the mixture resembles a crumble consistency. Stir in the almond meal and flaked almonds until combined.

  • To assemble:

  • 1.

    Sprinkle the crumble over the fruit mixture. Bake for 30 minutes, or until the crumble is golden on top.

  • 2.

    Serve hot with a scoop of good-quality vanilla-bean ice cream.

  • Note:

  • 1.

    You can use whatever fruit is in season for this. Softer fruit needs less pre-cooking time and requires less wine as it will not reduce as much.

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