I don't really do Valentine's Day, but I'll take any excuse for a indulgent dessert. On a cold mid-February night, what could be better than a warm and bubbly crumble? Over on Instagram, I asked whether you prefer vanilla ice cream or custard. I think ice cream marginally won in the end (with "both" as a popular choice too), but I've always been a custard gal.
140g self-raising flour
30g dark brown sugar
Preheat oven to 180ºC. Chop 300g rhubarb into inch-long pieces and simmer with 80g sugar on low heat for 5 mins. Peel and cut 200g pears into bite-size chunks and add to the rhubarb for another 5 minutes. Tip the fruit mix into a baking dish.
Rub 140g self-raising flour with 85g cold butter and 30g dark brown sugar together with fingers until the texture forms a crumble. Cover the rhubarb and pear mix with the crumble and bake for 30 mins. Serve with custard or vanilla ice cream.