Pear and rhubarb crumble

Tamara West

Rhubarb is particularly delicious in crumbles such as this pear crumble. It’s simple, quick, delicious and free of refined sugar. It’s also a great recipe for people who are gluten-free as it doesn’t contain oats. The scrumptious crumble is instead made up of a nourishing mix of coconut, seeds and dates — it even makes a nutritious and tasty breakfast idea.

Ingredients

2	Pears, quartered and thinly sliced (Main)
1 bunch	Rhubarb, roughly chopped into 5cm pieces (Main)
4 slices	Fresh ginger
1	Cinnamon stick
⅔ cup	Water
1 pinch	Salt

Crumble

1 ½ cups	Shredded coconut
⅓ cup	Pumpkin seeds
⅓ cup	Sunflower seeds
¼ tsp	Ground cinnamon
⅔ cup	Water
5	Dates, pitted

Directions

1. Heat oven to 180C.
2. Cook pears, rhubarb, ginger, cinnamon, water and salt in a covered pot on medium heat for 5-8 minutes.
3. Spread mixture into a pie tin or small baking dish.
4. Combine all crumble ingredients in a food processor and sprinkle evenly over fruit mixture.
5. Bake in oven until crumble is golden brown and heated through.