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Ingredients
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10g butter
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1 packham pear, cored, peeled, chopped
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1 bunch (15 stalks) rhubarb, trimmed, cut into 3cm pieces
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1/4 cup caster sugar
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1 cup frozen mixed berries
Topping
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1/3 cup plain flour
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1/3 cup caster sugar
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6 gingernut biscuits, crushed
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50g butter, chilled, chopped
Lemon mascarpone
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1/2 x 250g tub mascarpone cheese
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1 tablespoon icing sugar
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2 teaspoons lemon juice
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1 teaspoon finely grated lemon rind
Method
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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.
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2Make topping Place flour, sugar, biscuits and butter in a bowl. Using fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs.
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3Divide topping between dishes. Place on a baking tray. Bake for 15 to 20 minutes or until golden. Stand for 5 minutes.
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4Meanwhile, make mascarpone Place mascarpone, sugar, lemon juice and lemon rind in a bowl. Stir until smooth.
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5Serve crumbles with lemon mascarpone.
Source: taste.com.au
