This is in stages but well worth all the effort

Ingredients

6 pears peeled and left with the stalks

400g Rhubarb chopped into 1 inch chunks

Act 1

Mulling the Pears

• 1 bottle red wine
• Zest and juice of 1 orange
• Zest of 1 lemon
• 1 Star Anise
• 1 cinnamon stick or teaspoon cinnamon
• 1 tsp Chinese 5 spice
• 125g caster sugar
• 6 ripe but firm pears, peeled with stalks intact

Place everything but the Pears in a pan bring to a rolling boil – turn the heat to a simmer and reduce the syrup to half

Place the pears in the syrup and simmer for 15 minutes turn off the heat leave to cool

Act 2

The Rhubarb

Wash and chop the rhubarb into 1 inch chunks place in a baking dish

Act 3

Make the crumble

4oz Organic Spelt Wholemeal Flour

4oz Organic Plain Flour

4oz cold chopped Butter (Please no margerine)

4oz Raw Cane sugar

Rub the butter and flours together untill it becomes like breadcrumbs – you can have it chunky or fine

mix in the sugar salt and pepper give a good mix I do this with my fingers its so easy

Sprinkle the crumb mix over the fruit

bake in the oven

180c for 30 minutes then dot with the Vanilla Butter place back in the oven for another 10 minutes

Act 4

While the crumble is baking in the oven make the Vanilla Butter

Vanilla Butter

2oz soft butter (No Margarine)

1 vanilla pod

Scrape the pearls out of a Vanilla pod add to Butter

add

1 oz Raw Cane Sugar

Mix together until beat until soft and blended

Place in the fridge to get really cold.

Serve Hot with more Vanilla Butter if you wish plus a nice dollop of Vanilla Ice Cream – Heavenly Enjoy x x x