Rhubarb, Apple and Ginger Crumble
There's nothing better than using our condiments to make something sweet! This crumble recipe is great for an easy dinner party dish or weeknight dessert with the family.
Ingredients
- 4 granny smith apples, diced
- 400 g rhubarb, chopped
- 3 tbs coconut sugar
- 1 tbs lemon juice
- 2 tbs almond meal
- 1 tbs rice flour
- 2 tbs buckwheat flour
- 1 tsp cinnamon
- 2 tbs shredded coconut
- 2 tbs Kimchi Club Ginger
- 1/2 cup coconut oil
- 300 ml pouring cream
- 1 tsp sugar
Instructions
- Pre-heat oven to 180 degrees (fan-forced). Add apple, rhubarb, 2 tbs coconut sugar and lemon juice to a pan on medium heat. Cover with lid and allow to slightly stew, stirring occasionally until soft.
- Place rhubarb mixture into an oven proof dish and set aside.
- Meanwhile, add remaining coconut sugar, almond meal, rice flour, buckwheat flour, cinnamon, shredded coconut, 2 tbs Kimchi Club Ginger and coconut oil to a bowl. Mix together with your hands to combine into a crumble consistency.
- Top the rhubarb mixture with the crumble and place in the pre-heated oven. Cook until crumble has browned.
- To make the thickened cream, add cream and sugar to a bowl and whisk till it starts to peak (thicken). Add remaining Kimchi Club Ginger and stir to combine.
- Serve the crumble hot and top with cream!
