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Name: Spring rhubarb and raspberry crumble
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 3 Eating apples; 500 G Rhubarb; 125 G Raspberries; 2 Tbsp Honey Or maple syrup; 2 Tsp Ground cinnamon; 1 Tsp Ground ginger; 5 Tbsp Coconut oil Or sunflower oil; 150 G Oats; 50 G Ground almonds; 3 Tbsp Pumpkin seeds; 3 Tbsp Sunflower seeds

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INGREDIENTS

3 Eating apples
500 G Rhubarb
125 G Raspberries
2 Tbsp Honey ; Or maple syrup
2 Tsp Ground cinnamon
1 Tsp Ground ginger
For the crumble topping
5 Tbsp Coconut oil ; Or sunflower oil
150 G Oats
50 G Ground almonds
3 Tbsp Pumpkin seeds
3 Tbsp Sunflower seeds

Servings

INSTRUCTIONS

Rhubarb is always one of the first “fruits” of spring. It’s technically a vegetable, but we usually treat it like a fruit. This crumble recipe is dairy-, refined-sugar- and gluten-free (if you use gluten-free oats), so party on! Careful, though — it’s so tasty you might end up eating half of it in one sitting. We cook it in a 23cm quiche dish.

Serves 6

FOR THE FRUIT BASE

3 medium eating apples

500g rhubarb

125g raspberries

2 tbsp honey, or maple or agave syrup

2 tsp ground cinnamon

1 tsp ground ginger

FOR THE CRUMBLE TOPPING

5 tbsp coconut or sunflower oil

150g oats (gluten-free optional)

50g ground almonds

3 tbsp pumpkin seeds

3 tbsp sunflower seeds

6 tbsp honey, or maple or agave syrup

Heat the oven to 140C (160C non-fan). Core the apples and chop into bite-sized pieces. Chop the leaves and ends off the rhubarb and cut the stalks into bite-sized pieces. Put the apples, rhubarb and raspberries into a medium pot with the honey (or maple or agave syrup), cinnamon, ginger and 4 tbsp water. Bring to the boil, then reduce to a simmer and cook for about 20 minutes, stirring occasionally, until it has all broken down. Add a little more water if the fruit is sticking.

If using coconut oil for the crumble, melt it in a pan over a low heat, then pour it, or the sunflower oil, into a bowl and add the oats, ground almonds, pumpkin and sunflower seeds and honey (or maple or agave syrup). Stir until well mixed.

Once the fruit is cooked, pour it into your crumble dish and spread it out evenly. Spread the crumble topping evenly over the fruit and bake it in the oven for 20–25 minutes, or until the top of the crumble starts to get nice and golden.

NOTES

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Spring rhubarb and raspberry crumble

3 Eating apples
500 G Rhubarb
125 G Raspberries
2 Tbsp Honey Or maple syrup
2 Tsp Ground cinnamon
1 Tsp Ground ginger
 For the crumble topping
5 Tbsp Coconut oil Or sunflower oil
150 G Oats
50 G Ground almonds
3 Tbsp Pumpkin seeds
3 Tbsp Sunflower seeds

Serves 6

FOR THE FRUIT BASE
3 medium eating apples
500g rhubarb
125g raspberries
2 tbsp honey, or maple or agave syrup
2 tsp ground cinnamon
1 tsp ground ginger
FOR THE CRUMBLE TOPPING
5 tbsp coconut or sunflower oil
150g oats (gluten-free optional)
50g ground almonds
3 tbsp pumpkin seeds
3 tbsp sunflower seeds
6 tbsp honey, or maple or agave syrup

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Nutrition

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Serving Size: 1 Serving (253g)
Recipe Makes: 6 Servings

Calories: 379
Calories from Fat: 196 (52%)

Amt Per Serving		% DV

	Total Fat 21.8g	29 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 3.9g
Cholesterol 0mg		0 %
Sodium 6.4mg		0 %
Potassium 603.2mg		16 %
Total Carbohydrate 42.5g		13 %
	Dietary Fiber 9.7g	39 %
	Sugars, other 32.8g
Protein 9.2g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 379

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