There’ll be no muttering around this vibrant dessert – it’s something to shout about!
Ingredients
- 10g butter
- 1 packham pear, cored, peeled, chopped
- 1 bunch (15 stalks) rhubarb, trimmed, cut into 3cm pieces
- 1/4 cup caster sugar
- 1 cup frozen mixed berries
Topping
- 1/3 cup plain flour
- 1/3 cup caster sugar
- 6 gingernut biscuits, crushed
- 50g butter, chilled, chopped
Lemon mascarpone
- 1/2 x 250g tub mascarpone cheese
- 1 tablespoon icing sugar
- 2 teaspoons lemon juice
- 1 teaspoon finely grated lemon rind
Method
- Step 1Preheat 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 2Make topping Place flour, sugar, biscuits and butter in a bowl. Using fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs.
- Step 3Divide topping between dishes. Place on a baking tray. Bake for 15 to 20 minutes or until golden. Stand for 5 minutes.
- Step 4Meanwhile, make mascarpone Place mascarpone, sugar, lemon juice and lemon rind in a bowl. Stir until smooth.
- Step 5Serve crumbles with lemon mascarpone.
- High fibre
- High protein
- Vegetarian
Nutrition
2603 kj
Energy
31.3g
Fat Total
19.1g
Saturated Fat
7.3g
Fibre
6.4g
Protein
72mg
Cholesterol
250mg
Sodium
77.1g
Carbs (total)
All nutrition values are per serve
Notes
Variation: Serve with vanilla yoghurt or ice-cream instead of lemon mascarpone.
- Author: Katrina Woodman
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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