Pear and rhubarb is a marriage made in heaven - and this delicious pudding makes the best of both ingredients!
3 ripe Williams pears (600g)
600g trimmed rhubarb stalks, cut into 5cm lengths (See Tip)
½ cup brown sugar, firmly packed
¼ cup maple syrup
2 tablespoons lemon juice
2 teaspoons ground cinnamon
Vanilla ice-cream, to serve
4 slices raisin toast (175g), torn
75g unsalted butter, melted
½ cup flaked almonds
¼ cup raw sugar
Peel pears. Cut into quarters. Remove and discard cores. Cut into 2cm thick wedges.
Place pears and rhubarb in a large, ovenproof dish (10-cup capacity).
Combine sugar, syrup, juice and cinnamon in a small bowl. Mix well. Pour over fruit. Toss to combine. Spread in a single layer.
Cook in a moderate oven (180C) for about 20 minutes, or until just tender. Remove.
Meanwhile, make topping. Tear raisin toast into pieces. Process in a food processor to form coarse crumbs. You will need 3 cups. Place in a bowl with butter, almonds and sugar. Mix well.
Sprinkle topping evenly over fruit. Return to a moderate oven. Cook, for about 15 minutes or until golden brown. Remove.
Serve hot with ice-cream.
TIP! The dish we used was 22cm x 32cm x 5cm deep. You will need about a 700g bunch rhubarb for this recipe. Remove leaves and trim stalks. Don’t trim the crusts from the raisin toast.