Now prepare a full package of nutrients for optimum health benefits and enjoy a lifestyle worth living!


25g butter

3 pears, cored and halved

500g rhubarb, cut into chunks

2 tbsp soft light brown sugar

½ tsp ground cinnamon

¼ tsp ground cloves

Vanilla ice cream or double cream, to serve

For the crumble topping

50g roasted hazelnut

50g cold butter, diced

85g  flour

1 tsp ground cinnamon

50g brown sugar


Melt the butter in a pan, then add the pears, rhubarb, sugar, cinnamon and cloves, and cook over a low heat for 10-12 mins or until just tender.

Divide the rhubarb between 4 ovenproof dishes (or use 1 large dish) and set aside.

Heat oven to 200C/180C fan/gas 6.

To make the crumble topping, tip all the ingredients into a food processor and pulse to crumbs.

Sprinkle the topping over the fruit filling, and then bake for 30 mins or until golden brown on top.

Serve with vanilla ice cream or double cream.