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Pear, Strawberry and Rhubarb Crumble
Ingredients
  • 1kg beurre bosc pears, peeled, cored, cut into thick wedges
  • ¼ cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 250g strawberries, hulled, halved
  • 4 stalks rhubarb, trimmed, cut into 3cm lengths
  • Icing sugar, to serve
  • Vanilla custard, to serve
  • subheading: COCONUT CRUMBLE TOPPING:
  • 100g butter, chilled, chopped
  • ¼ cup plain flour
  • ¼ cup brown sugar
  • 1 cup traditional rolled oats
  • ½ cup shredded coconut
  • 120g tub honey macadamias, roughly chopped
Steps
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