Rhubarb and Pear Bake

SERVES 10 | PREP 10 Mins | COOK 30 Mins

A low-fructose fruit option that is perfect for topping muffins, oats and yoghurt. A pot of this in the fridge is sure to be enjoyed by the whole family, for days to come.

Ingredients

  • 1 bunch rhubarb, washed
  • 8-10 small pears, peeled
  • 2 vanilla beans (or tbsp vanilla bean paste)
  • 1 jug water

Method

  • Step 1
  • Preheat oven to 190°C and find a medium to large-sized baking dish. I like to make this in a Pyrex dish as it doubles as a baking dish and a storage container.
  • Step 2
  • Cut rhubarb into 3cm pieces. Quarter the peeled pears and quarter again. Add pears and rhubarb to the baking dish and stir to combine.
  • Step 3
  • Cut and bruise vanilla beans before adding them to the dish. If you're using vanilla bean paste (like I did), be generous with your tablespoon and stir through. To finish, pour enough water into the dish so the mixture is ¾ covered. Top with aluminium foil and bake for 30 minutes, or until pears are tender.
  • Serving Suggestion
  • This is great served as is or with yoghurt, on a warm bowl of oats or even in baked goodies. The water helps to preserve the mixture and it should last 4-5 days in the fridge. I often reserve the water and use it to make homemade jelly or to sweeten plain yoghurt or smoothies.

Stacey Clare's Nutritional Tip

  • Don't overlook rhubarb when baking. It's actually a vegetable, meaning it's fructose free. It also adds a fantastic vitamin boost, especially Vitamin B. I'm a fan of cooking with pears, they are much lower in fructose than apples and are very kind to the digestive tracts of little ones.

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Step 1 Rhubarb Crumble | Healthy Rhubarb Step 3 To serve

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