Poh’s Pear and Rhubarb Crumble.
I was thinking about a good old fashioned crumble. A delicious, gooey crumble to serve with lashings of cream on a cold winter’s night. I found this little recipe online from Poh . You may add oats or muesli if so desire to the crumble topping but really who needs anything else except butter, sugar and flour that will melt on the top of the Rhurbarb and pear…?
You need for 4 fashionistas or 2 hungry blokes or 25 models:
2 just ripe beurre bosc pears peeled and diced into 1 1/2cm cubes
6 small stalks of rhubarb
3 tbs water
1 tsp cornflour
2/3 cup plain flour
2/3 cup brown sugar
90g unsalted butter cubed
Lashings of cream to serve
- Climb out of long Gucci boots and faux fur jacket.
- Climb into long Prada Ugg Boots and faux fur Pyjamas
- Pour a glass of Champagne and guzzle.
- Heat oven to 180 C.
- Heat the fire to 25 degrees.
- Peel and dice the pears into chic little cubes the size of your Balenciaga buckle.
- Chop the Rhubarb stalks into 1 1/2 cm lengths. Think tassle on your Fendi bag.
- Combine pears and rhubarb with water and cook on medium heat till fruit is as tender as George Clooney on a Sunday morning .
- It should be a most beautiful colour red.
- Stir in cornflour till there are no lumps ( unlike your hips) and spoon mixture into 4 ramekins to 2/3 of the way up, or in one larger chic baking dish.
- Blitz flour, sugar and butter in a whizzer or just ask George Clooney to rub mixture through his delicious fingers till it’s crumbly. Like the sand in Nice.
- You may crumble watching.
- Now spoon this crumble over the pretty red stewed fruit, piling it high so that it’s almost tipping out of the bowl.
- Place on baking tray in the oven and bake till the crumble is as golden as your new Chloe bag (which about 10-15 mins).
- Drizzle with lashings of cream.
- Divine!
- Adulterated from News.com.au
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