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Rhubarb crumbles with lemon mascarpone

  • 0:20 Prep
  • 0:29 Cook
  • 4 Servings


  • 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


  • 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


  • 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
    Make topping Place flour, sugar, biscuits and butter in a bowl. Using fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs.
  • 3
    Divide topping between dishes. Place on a baking tray. Bake for 15 to 20 minutes or until golden. Stand for 5 minutes.
  • 4
    Meanwhile, make mascarpone Place mascarpone, sugar, lemon juice and lemon rind in a bowl. Stir until smooth.
  • 5
    Serve crumbles with lemon mascarpone.

Source: taste.com.au


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