3 ripe pears
100g golden caster sugar
Finely grated zest and juice of 1 orange
For the topping:
200g cold butter, diced
200g whole meal flour
50g muesli or porridge oats
140g soft, light brown sugar
25g Grape-Nuts or Clusters breakfast cereal
Preheat the oven to 200C.
Make the pastry.
Mix together all the topping ingredients and rub the mixture together in your fingers until it roughly resembles bread crumbs. Place in the fridge and let it rest.
Prepare the filling.
Peel the pears and chop them up into large chunks. Chop up the rhubarb into batons. Place the fruit into an oven proof dish and sprinkle over the sugar and the orange rind and zest. Toss this together well. Remove the crumble from the fridge and crumble it over the top of the filling.
Place the dish into the oven and bake for 40 minutes until the topping is golden brown and the fruit is bubbling.
Remove from the oven and leave to cool for 5 minutes before serving. Serve warm with custard or ice cream.