Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 400grams trimmed rhubarb, thinly sliced
- 1 ripe pear, peeled, cored and sliced
- 100grams caster sugar
- 125grams plain flour
- 50grams butter, diced
- 125grams marzipan, coarsely grated
- 1tablespoons flaked almonds (for sprinkling)
- 1/4 cup custard (to serve)
Nutrition per serving
2120kJ / 505Cal
2120 Kilojoules or 505 Calories
24% of daily energy intake*
Protein
7.8grams
Fat
16.6grams
Carbs
78.5grams
Sugars
56.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Put the rhubarb and pear into a 1.2 L ovenproof pie dish with half the sugar.
Step 2 of 3
Put the remaining sugar in a food processor, add the flour and butter and process until the mixture resembles fine breadcrumbs. Alternatively, put the ingredients into a bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the marzipan.
Step 3 of 3
Spoon over the fruit and sprinkle with a few flaked almonds. Cook in a preheated oven, 180°C for 35-40 minutes until golden brown, checking after 15-20 minutes and covering with foil to prevent over-browning if necessary. Serve hot with custard.
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