- Step 1
Preheat oven to 190°C/170°C fan-forced. Lightly grease four 1 cup-capacity ovenproof dishes. Melt butter in a saucepan over medium heat. Add pear. Cook, stirring, for 3 minutes or until pear starts to soften. Add rhubarb and sugar. Reduce heat to medium-low. Cook, stirring occasionally, for 6 minutes or until rhubarb is tender. Stir in berries. Divide mixture between prepared dishes.
- Step 2
Make topping Place flour, sugar, biscuits and butter in a bowl. Using fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs.
- Step 3
Divide topping between dishes. Place on a baking tray. Bake for 15 to 20 minutes or until golden. Stand for 5 minutes.
- Step 4
Meanwhile, make mascarpone Place mascarpone, sugar, lemon juice and lemon rind in a bowl. Stir until smooth.
- Step 5
Serve crumbles with lemon mascarpone.
Variation: Serve with vanilla yoghurt or ice-cream instead of lemon mascarpone.