A buttery, oozy crumble has to be the absolute best way to eat rhubarb, don't you agree? Seeing as the season for this uniquely flavoured ingredient to grow in abundance is in full swing, we thought it apt to share James Strawbridge's own recipe. As usual, he's taken a delicious family staple and given it an interesting twist, this time smoking the pears for depth of flavour. Give it a try and be sure to tell us what you think.
For the filling:
Large bunch of rhubarb, cut into 1” batons
1 tbsp root ginger, grated
50g unsalted butter
125g light brown sugar
75ml ginger ale
For the smoked pears:
2 Pears, sliced into quarters lengthways
2 tbsp Demerara sugar
2 tbsp Apple wood chips
Crumble topping:
100g unsalted butter
150g spelt flour
100g golden caster sugar
2 tbsp almond granola
1. Sprinkle the sliced pears with demerara sugar and hot smoke for 4-5 mins over apple wood chips.
2. Mix your sliced rhubarb with ginger beer, lemon juice, root ginger and sugar. Cook for 10-12 mins until the rhubarb is soft and juicy.
3. Combine the smoked pears with the rhubarb in the pan once it has softened.
4. Rub the crumble topping together and then cook in a saucepan for 6-8 mins until it turns golden. Alternatively bake on a tray in the oven at 180˚C for 15-20 mins.
5. Plate up a dollop of smoked pears and rhubarb with a crumble topping and serve with a dollop of Cornish clotted cream.
