RHUBARB & PEAR CRUMBLE
| 300 g (3 cups) chopped fresh rhubarb | ¾ cup (120 g) chopped raisins |
| 2 tablespoons caster sugar | for the crumble topping |
| 1 cup water | 2 cups cornflakes |
| ¼ cup orange juice | 2 cup natural muesli |
| 6 to 8 medium (1.4kg) pears, peeled and chopped | 2 teaspoons cinnamon |
| 1 cinnamon stick | 50g butter |
| 3 cloves | 4 tablespoons honey |
Combine rhubarb, sugar, water, juice, pears and spices in large pan, bring to boil, reduce heat, simmer uncovered until pears are just tender. Remove spices. Stir in raisins. This can be done the night before as the flavours improve overnight.
Crumble topping: Combine the cornflakes, muesli and cinnamon in a bowl, melt the butter and honey in saucepan, add to the dry ingredients and mix well.
Spoon the rhubarb mixture into an ovenproof dish (approximately 25cm x 33cm x 6cm) and sprinkle with the crumble topping. Bake in a moderate oven until browned (about 15 mins).