The Peach And Rhubarb Dessert That’s (Almost) Too Pretty To Eat
Sponsored by The London Tea Company
Dessert is top of the agenda when it comes to meal planning for autumn. Oh, yessss. Breakfast is usually just soggy oats during the week, snacks come and go throughout the day, but warming autumnal desserts are usually not only super-pretty, but basically act as a lovely warm hug for our insides. Blissful, hey?
Taking inspo from September’s Pink Parcel, and The London Tea Company’s Peach and Rhubarb Tea inside (which smells absolutely gorgeous btw), whip up a quick and easy peach and rhubarb crumble to follow your Sunday roast. Your family and friends will be seriously impressed.
Peach and Rhubarb Crumble
What you’ll need
- 6 thickly sliced peaches
- 1 cup of chopped rhubarb
- 1 cup of sugar
- ½ cup of flour
- ½ cup of oats
- ¼ cup of butter
- 2 tablespoons of honey
- Firstly – and most simply, unless you have a dodgy oven – you need to preheat the oven to around 200 C/400 F/Gas Mark 6.
- Lay out the peaches across the bottom of a shallow oven dish and scatter the rhubarb on top.
- Sprinkle half a cup of sugar and give it a little mix about. Flatten the fruit again, once the sugar has been evenly distributed.
- Brew a cuppa of The London Tea Company Peach and Rhubarb Tea using two teabags and pour over the fruit once the tea has cooled. This will really bring the fruity flavour to life.
- For the crumble, you’ll need to combine the flour, oats, butter, honey and the rest of the sugar. Mix together until it’s a crumbly, but kind of sticky consistency.
- Sprinkle the crumble chunkily over the fruit ensuring all the peach segments and rhubarb are covered with an even layer.
- Pop in the oven for around 35 minutes until the crumble is golden brown and the fruit is tender. It will bubble around the edges.
- As much as you probably won’t want to, let the crumble cool for a bit. Serve warm with a scoop of ice cream, or double cream, on top.