McDougalls rhubarb and pear flapjack crumble with hazlenuts and custard

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1. In a large pan, mix the rhubarb, pear and sugar, warm through until the fruit starts to soften, then allow to cool.
2. Mix together the flapjack mix, crumble mix and hazelnuts and place on a baking tray before baking at 170°C, for approximately 10 minutes or until golden brown and allow to cool.
3. To assemble the dish: on a baking tray, place the fruit mix into 10 individual rings and gently press down.
4. Bake at 170°C for approximately 10 minutes until warm.
5. Using a palette knife or fish slice, carefully remove each portion from the tray onto a plate, with the ring still on.
6. Once plated, remove the ring and serve with hot Bird’s custard.