Berry & Rhubarb Crumble

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Jane Houston

Berry & Rhubarb Crumble

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Servings: 4 people

Course: 3 meals a day, Dessert

Ingredients Method

Ingredients

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

Method

Cut the rhubarb into medium sized pieces and add them to a saucepan with the berries, grated beetroot, finely grated ginger and orange juice.
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.
Preheat your oven to 170 degrees and take out a baking tray.
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.
Spoon the stewed fruit into the baking dish and top with the crumble.
Bake for roughly 20 minutes until golden on top.

Optional

Serve with coconut yoghurt, greek yoghurt or cream.

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Berry & Rhubarb Crumble

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