Now that spring has finally arrived everything starts to green in our garden. We just got a rhubarb plant and I could even “harvest” the first few stalks. Not enough to make anything on its own but in combination with ginger and pears it made a lovely breakfast.
For now I wish you all a happy easter and once we found all easter eggs I’ll finish the promised post about last years challenges.
So happy easter!
Ginger, Pear&Rhubarb Crumble
3-4 rhubarb stalks
5 medium sized pears, peeled and diced
1tsp dried ginger powder or 1tbs freshly grated ginger
1/3 cup almond meal
1/3 cup unsweetened shredded coconut
1/4 cup coconut sugar
1/2 tsp cinnamon
3-4tbs coconut oil, ghee or butter
- Cook the rhubarb with the soda and water. Once the soda has neutralised the acid and it doesn’t foamany longer add the honey cook until the rhubarb is done and soft. The amount of honey depends on how sweet the pears are and how sweet you like it.
- Meanwhile combine almond meal, coconut (may be substituted with oats of buckwheat flakes), sugar and oil and knead into a crumbly dough. If neccessary add a litte more oil so it just starts to stick together. Put the crumble in the fridge to cool.
- Take the rhubarb off the cooker, add the ginger and mix well. Add the diced pear and mix again.
- Heat the to 350°F/180°C (320°F/160°C in a convection oven).
- Fill the rhubarb&pear mix into a casserole.
- Top with the chilled crumble.
- Back for about 40-45min. For the last 10minutes increase the temperature by 20°
- Once the crumble is golden brown and crisp remove from oven and let cool a little.