Berry & Rhubarb Crumble
Filling
- 2 cups berries (I used a mixture of raspberries & strawberries)
- 270 grams rhubarb (one bunch)
- 2 TBSP raw beetroot (grated)
- 1/2 tsp ginger (grated)
- 2 TBSP orange juice
- 2 TBSP collagen
Crumble
- 1.5 cup rolled oats
- 2/3 cup desiccated coconut
- 1/3 cup buckwheat
- 75 grams salted butter
- 2.5 TBSP honey (omit honey under 12 months)
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Cut the rhubarb into medium sized pieces and add them to a saucepan with the berries, grated beetroot, finely grated ginger and orange juice.
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Cover the saucepan with a lid and simmer over a low heat until the fruit have softened. Stir in the collagen before removing from the heat.
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Preheat your oven to 170 degrees and take out a baking tray.
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Prepare the crumble by adding the rolled oats, coconut and buckwheat to a bowl. Break up the cold butter with your fingers and massage that and the honey into the dry ingredients with your fingers until well distributed.
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Spoon the stewed fruit into the baking dish and top with the crumble.
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Bake for roughly 20 minutes until golden on top.
Optional
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Serve with coconut yoghurt, greek yoghurt or cream.
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