Helen Goh’s recipe for rhubarb, pear and hazelnut crumble with browned butter / The sweet spot

A bright, fruity pudding topped with a toasted pebbly crumb Rhubarb brings its late-winter brightness to this favourite pudding, while ripe, buttery pears soften the edges and add a gentle creaminess. Instead of the traditional rubbing-in method, the crumble is made by pouring warm browned (…)