Deconstructed – and Reconstructed – Rhubarb and Fruit Crumble
food to glow | feel good food that's good for you
food to glow | feel good food that's good for you
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Ingredients

  • 40 minutes at
  • 160 C fan
  • 350 F. I like to do it separately for my nutrition groups so that I can just pull it together in the morning and reheat the whole thing for
  • 4 ½ tbsp) unsalted butter, cold and diced (or use a vegan equivalent)
  • tbsp
  • diced
  • 2 tbsp raw sugar
  • sugar
  • 1 cup) spelt flour, wholemeal flour or gluten-free flour mix such as Bob’s Red Mill or Dove Farm
  • mix
  • ¼ tsp ground cardamom or cinnamon (I used cardamom)
  • 1/8 tsp salt
  • 1/3 cup) porridge oats
  • 3 tbsp chopped nuts or seeds
  • 3 large stalks rhubarb, washed, trimmed and cut into large-bite pieces
  • 1 cup) blackcurrants, fresh or frozen
  • 1 cup) blueberries
  • 350 F oven for
  • 15 minutes The crumble should be a light brown
  • 3. For the fruit, I like to roast the rhubarb separately
  • 4. If roasting the rhubarb, pop this on a lined baking tray, sprinkle over half of the sugar and pop in the oven for
  • 6. Now you can just add the roasted rhubarb to the pot and give a stir before serving with a handful of fresh blueberries on top, a sprinkling of crumble and a flurry of chopped nuts

Instructions

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