"Rhubarb brings its late-winter brightness to this favourite pudding, while ripe, buttery pears soften the edges and add a gentle creaminess. Instead of the traditional rubbing-in method, the crumble is made by pouring warm browned butter straight into the dry ingredients, creating a pebbly topping with a deeper toasted flavour. Leave out the crushed fennel seed, if you prefer, but this small addition, bloomed briefly in the butter, gives the whole thing a subtle aromatic lift."
"Start by making the topping: put the butter in a small saucepan over a medium heat, swirling the pan occasionally until the butter has completely melted. Keep cooking until the butter smells nutty and turns golden; it will splutter and hiss at first, then quieten as the foam subsides. When dark brown specks form on the bottom of the pan, take the pan off the heat, stir in the crushed fennel seeds, if using, and leave to bloom for a couple of minutes."
Rhubarb pairs with ripe, buttery pears to create a late-winter crumble that balances tartness and creaminess. The crumble topping is made by browning unsalted butter until nutty and golden, optionally blooming lightly crushed fennel seeds in the hot butter, then pouring the warm butter into a dry mix of flour, light brown sugar, oats and chopped toasted hazelnuts to form irregular clumps. The fruit filling combines rhubarb, peeled pears, caster sugar, orange zest and juice, tapioca or cornflour and vanilla. The assembled dish is chilled briefly, baked at 180C until golden and bubbling, and served with cream, ice cream or thick yoghurt.
Read at www.theguardian.com
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