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.
|2||Pears, quartered and thinly sliced (Main)|
|1 bunch||Rhubarb, roughly chopped into 5cm pieces (Main)|
|4 slices||Fresh ginger|
|1 ½ cups||Shredded coconut|
|⅓ cup||Pumpkin seeds|
|⅓ cup||Sunflower seeds|
|¼ tsp||Ground cinnamon|
- Heat oven to 180C.
- Cook pears, rhubarb, ginger, cinnamon, water and salt in a covered pot on medium heat for 5-8 minutes.
- Spread mixture into a pie tin or small baking dish.
- Combine all crumble ingredients in a food processor and sprinkle evenly over fruit mixture.
- Bake in oven until crumble is golden brown and heated through.