Strawberry & Rhubarb Crumble

This makes a nice change from the more common apple and rhubarb crumble for a summer dessert. This version is gluten free and low in sugar. Serve with double cream, ice cream or custard.

Serves 6 Ingredients Topping • 1 cup flaked coconut, toasted • ½ cup shredded coconut, toasted • 1 tbsp melted coconut oil • 1 tbsp coconut flour • 1 tbsp coconut sugar Filling • 3 cups of fresh strawberries left whole • 1 bunch rhubarb, washed & chopped • ½ tsp vanilla powder* • ½ tsp ground nutmeg* • ½ tsp ground cinnamon* • ½ tsp ground cloves* • 1 tsp orange zest* • 1 tbsp coconut sugar *Alternatively, you can use the OVVIO Organic Fragrant Fruit Spice Blend (ingredients: elderberries, hawthorn berries, rosehips, nutmeg, cinnamon, cloves, hibiscus flowers and orange peel) from ovvioorganics.com.au Method 1. Combine topping ingredients to form a crumble and set aside. 2. Mix strawberries and rhubarb together with spices and poach in a slow cooker for 1 hour or in a saucepan on the stovetop over low heat until rhubarb is soft . 3. Divide into…

You're reading a preview of

Good Organic Gardening (Digital) - 1 Issue, Issue#7.4 - 2016

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.