Rhubarb & pear crumble

Preheat the oven to 200°C, gas mark 6. In a 2-litre baking dish, mix together the rhubarb, pears, orange zest and caster sugar. In a large bowl, use your fingertips to rub the butter into the flour until you get a breadcrumb texture, then stir in the demerara sugar.

Spread the crumble mixture over the rhubarb and pear filling, then bake for 45 minutes or until golden and the filling starts to bubble from the sides. Let it stand for 5 minutes before serving with custard or cream, if liked.