No-churn ice cream
Condensed milk is a magic ingredient when making no-churn ice cream - the end result will be creamy, smooth and not at all icy
Rhubarb, pear & hazelnut crumbles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 25g butter
- 3 pearscored and halved
- 500g rhubarbcut into chunks
- 2 tbsp soft light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- vanilla ice cream or double creamto serve
For the crumble topping
- 50g roasted hazelnut
- 50g cold butterdiced
- 85g self-raising flour
- 1 tsp ground cinnamon
- 50g demerara sugar
Nutrition: per serving
- kcal430
- fat24g
- saturates10g
- carbs49g
- sugars35g
- fibre6g
- protein5g
- salt0.5glow
Method
step 1
Melt the butter in a pan, then add the pears, rhubarb, sugar, cinnamon and cloves, and cook over a low heat for 10-12 mins or until just tender. Divide the rhubarb between 4 ovenproof dishes (or use 1 large dish) and set aside.
step 2
Heat oven to 200C/180C fan/gas 6. To make the crumble topping, tip all the ingredients into a food processor and pulse to crumbs. Sprinkle the topping over the fruit filling, then bake for 30 mins or until golden brown on top. Serve with vanilla ice cream or double cream.
