Pear and Rhubarb with Spiced Scrunched Filo
Ingredients Method 1.In a medium saucepan, combine pears, rhubarb, sugar and juice.
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Ingredients
- 3 beurre bosc pears, peeled, cored, chopped coarsely
- 1 bunch (350g) rhubarb, trimmed, cut into 2cm lengths
- 2 tablespoons caster sugar
- 1/4 cup (60ml) orange juice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla bean paste
- 2 tablespoons brown sugar
- 40 grams butter, melted
- 4 sheets filo pastry
- icing sugar, for dusting
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