Rhubarb and strawberry crumble

Rhubarb and strawberry crumble

By
From
OMG! I Can Eat That?
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
4 stalks rhubarb, trimmed and cut into small pieces
1 1/2 tablespoons coconut sugar
1 orange, juiced
170g strawberries, trimmed
100g almond meal
1 tablespoon flaked coconut
2 teaspoons butter

Method

  1. Preheat the oven to 180°C. Place the rhubarb, 2 teaspoons of the coconut sugar and orange juice in a small saucepan and bring to a gentle boil. Simmer for about 10 minutes, or until the rhubarb is soft. You may need to add a little water to make sure the rhubarb stays moist.
  2. Add the strawberries and simmer a further 5 minutes.
  3. Remove from the heat and pour the mixture into individual ramekins.
  4. Combine the almond meal, coconut flakes, butter and the remaining coconut sugar and mix with your fingers to create the ‘crumble’. Sprinkle a little mixture over each ramekin.
  5. Bake for 20–25 minutes, or until bubbling and browned on top. Serve with a little dollop of Greek yoghurt if you like!
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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