Pear And Rhubarb Crumble With Vanilla Cream

• 4 large pears, peeled, cored and thickly sliced
• 12 stalks rhubarb, trimmed and cut into 1-inch lengths
• 1/3 cup granulated sugar
• 1/4 cup flour
• 1 tsp ground cinnamon
• 8 tbsp (1 stick) butter, chopped
• 2/3 cup packed brown sugar
• 3/4 cup sliced almonds
• 1 1/4 cups heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

1. Preheat the oven to 350u0b0F. Toss pears, rhubarb and granulated sugar in a 2 1/2-quart shallow baking dish. Cover with foil.
2. Bake for 25-30 mins or until fruit is just tender. Remove fruit from oven. Stir well.
3. Sift flour and cinnamon into a medium bowl. Rub in butter to make crumbs. Stir in brown sugar and almonds. Sprinkle crumble mixture over hot fruit in dish.
4. Bake for 25-30 mins or until golden brown and bubbly. Remove from oven. Let stand on a wire rack for 5 mins.
5. Beat cream, powdered sugar and vanilla in a medium bowl with an electric mixer until soft peaks form. Serve crumble with cream.

stalks rhubarb, sugar, flour, ground cinnamon, butter, brown sugar, almonds, heavy cream, powdered sugar, vanilla

Taken from recipes-plus.com/api/v2.0/recipes/23005 (may not work)