Helen Goh’s recipe for rhubarb, pear and hazelnut crumble with browned butter

Helen Goh’s rhubarb, pear and hazelnut crumble with browned butter. Photograph: Patricia Niven/The Guardian. Food styling: Katie Smith. Prop styling: Anna Wilkins. Food styling assistant: Allegra D'Agostini.

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 butter straight into the dry ingredients, creating a pebbly topping with a deeper toasted flavour. Leave out the crushed fennel seed, if you prefer, but this small addition, bloomed briefly in the butter, gives the whole thing a subtle aromatic lift.

Rhubarb, pear and hazelnut crumble with browned butter