0:20

To Prep

0:29

To Cook

13

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Rhubarb crumbles with lemon mascarpone

Ingredients
    • Method
    • Notes
    1. 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.

    2. 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.

    3. Step 3

      Divide topping between dishes. Place on a baking tray. Bake for 15 to 20 minutes or until golden. Stand for 5 minutes.

    4. Step 4

      Meanwhile, make mascarpone Place mascarpone, sugar, lemon juice and lemon rind in a bowl. Stir until smooth.

    5. Step 5

      Serve crumbles with lemon mascarpone.

    Variation: Serve with vanilla yoghurt or ice-cream instead of lemon mascarpone.

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