This is a healthier version of the traditional crumble as it uses very little butter and sugar and incorporates the goodness of oats and wholemeal flour into the crunchy crumble. It's an ideal recipe to use rock-hard pears in, and by cooking them they become soft and sweet. I always have frozen raspberries in the freezer and a handful or two, unfrozen, in this crumble recipe is fabulous. The frozen raspberries defrost and add their sweet juice to the sauce, but they don't turn to mush.
2 strips lemon rind
2 ripe pears
50g porridge oats
35g wholemeal flour
60g soft brown sugar
• Preheat the oven to 200C.
• Trim the rhubarb, wash and cut into 3cm lengths. Place in saucepan with the lemon rind and 1 tablespoon water. Cook, covered, over a low heat for 5 minutes until softened. Stir in the honey and remove the lemon rind.
• Peel, core and cube the pears into small pieces and combine with the rhubarb. Pour into a 1.5-litre dish and smooth the surface.
• To make the topping, combine the oats, flour and brown sugar in a bowl. Rub in the butter with your fingertips until crumbly.
• Spread over the fruit and bake for 30 to 40 minutes until golden.
• Serve with Greek yoghurt or custard.