Rhubarb, raspberry and almond crumble

Vanessa Lewis

Ingredients

1 bunch	Rhubarb, trimmed, cut into 3cm pieces (about 4 cups) (Main)
½ cup	Coconut sugar
125 g	Raspberries, fresh or frozen (Main)
½	Coconut flour
⅓ cup	Raw almonds, roughly chopped (Main)
½ cup	Coconut sugar
¼ tsp	Ground cinnamon
125 g	Butter, cubed and chilled
1 jar	Coconut yoghurt

Directions

1. Preheat oven to 180C. Lightly grease a 5-cup-capacity ovenproof baking dish (or 6 ramekin dishes with ¼ cup capacity each).
2. Put rhubarb and sugar along with ¼ cup water in a large saucepan over medium heat. Bring to the boil, reduce heat and simmer for 10 minutes and drain.
3. Combine rhubarb and raspberries and spoon into the baking dish.
4. Put flour, almonds, sugar and cinnamon in a large bowl. Using fingertips, rub butter into mixture.
5. Sprinkle crumble mixture over fruit. Bake for 20–25 minutes or until crumble is golden.
6. Serve with coconut yoghurt.

See Simon's other crumble recipe

• Plum, Apple and Cinnamon Nut Crumble