Seasonal Recipe: Peterley Rhubarb, Pear & Hazelnut Crumble

With our homegrown rhubarb in abundance yet the weather still not completely settled, this recipe is a twist on a classic to make a delicious and warming dessert.

The original recipe is taken from the BBC Good Food website but has been adapted by ourselves.


  • 25g butter
  • 3 conference pears, cored and halved
  • 500g Peterley homegrown Rhubarb, cut into chunks
  • 2 tbsp soft light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • Chiltern Ice Cream vanilla ice cream orĀ Laceys double cream to serve

For the crumble topping:

  • 50g roasted hazlenuts
  • 50g cold butter, diced
  • 85g self-raising flour
  • 1 tsp ground cinnamon
  • 50g demerara sugar


  1. Melt the butter in a pan, then add the pears, rhubarb, sugar, cinnamon and cloves, and cook over a low heat for 10-12 minutes or until tender. Pour the mixture into a large dish.
  2. Heat the oven to 200 degrees celsius or gas mark 6. To make the topping – tip all the ingredients into a food processor and pulse to crumbs. Sprinkle the topping over the fruit filling, then bake for 30 minutes or until golden brown on top.
  3. Serve with vanilla ice cream or double cream.
  4. Enjoy!

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