This is sweet, there’s no getting away from it, it’s certainly better than ordinary crumble and has plenty of protein. Make sure to have it after a meal with protein please.
Ingredients
For the rhubarb:
- 6 medium sticks rhubarb about 12 oz/350g
- 2 teaspoons Demerara sugar
- 2 strips of peeled lemon rind
- 2 thin circles of ginger root
- A little cold water
For the topping:
- 30g almonds
- 30g pecans
- 100g ground almonds
- 20g flaked almonds
- 1 large teaspoon coconut oil
- 2 teaspoons Demarara sugar
Method
- Chop the rhubarb into 1” chunks and put it in a small saucepan with ginger, lemon rind and sugar, add 2 tablespoons cold water.
- Put on a medium heat and simmer gently with a lid on until rhubarb is just tender. It will take about 15 minutes depending on the freshness and size of the rhubarb pieces.
- Remove the ginger and lemon rind form the cooked rhubarb and put it into a dish about 6-8” diameter.
- Smash or chop the whole almonds and the pecans, mix with the ground almonds and the sugar.
- Break up the coconut oil a little with your fingers and mix in with the nuts.
- Spread the mixture evenly on top of the rhubarb.
- Sprinkle over with flaked almonds
- Bake at 160°C until flaked almonds are golden, about 15 minutes.
