3 William pears
¾ cup caster sugar
700 g bunch rhubarb
4 scoops vanilla ice-cream
- Peel and core pears. Cut each into eight even wedges. Place in a roasting pan with ¾ cup caster sugar and ½ cup water. Toss to combine. Cover pan with foil. Cook in a moderate oven (180C) for 20 minutes.
- Trim and wash rhubarb. Cut into 8cm lengths. Stir into pears in pan. Cook, uncovered, for a further 10 minutes, or until rhubarb is tender.
- Serve hot with vanilla ice-cream.