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Rhubarb, pear and strawberry crumble
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Gluten-free rhubarb, pear, and strawberry crumble with a crispy topping - the ultimate dessert.
Ingredients:
  • 1 1/2 bunches rhubarb, trimmed, cut into 3-4cm pieces (400g trimmed weight)
  • 2 beurre bosc pears, cored, sliced
  • 1 lemon, rind finely grated, juiced
  • 54.00 gm maple syrup
  • 8.80 gm vanilla extract
  • 250g punnet small strawberries, hulled, large ones halved
  • Caramel macadamia ice-cream, to serve
  • 70g (1/2 cup) coconut flour
  • 50g butter, chilled, chopped
  • 40.00 ml white chia seeds
  • 25g (1/3 cup) shredded coconut
  • 80g (1/2 cup) macadamias, chopped
  • 80ml (1/3 cup) maple syrup
Instructions:
  • Preheat your oven to 180C/160C fan forced. In a frying pan, mix rhubarb, pear, lemon juice and rind, maple syrup, and vanilla. Simmer covered for 5-10 minutes until just softened. Remove from heat, stir in strawberries, cover, and let sit for 10-15 minutes to soften. Transfer the fruit mix to a 26cm ovenproof dish.
  • Combine flour and butter in a bowl until mixture resembles coarse breadcrumbs. Add chia, coconut, and macadamia, then stir to combine. Mix in 2 tablespoons of maple syrup.
  • Sprinkle the crumble topping evenly over the fruit. Bake for 20-25 minutes, or until the crumble is beautifully golden. Serve with a scoop of vanilla ice cream and generously drizzle with the remaining 2 tablespoons of maple syrup.

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