Wednesday, November 26, 2008

Rhubarb & Strawberry Crumble Recipe

Rhubarb & Strawberry Crumble


1 bunch rhubarb (aprox. 3cups), leaves removed, 
cut into small pieces
1 punnet strawberries,  , quartered
1/3 cup water
2tbs honey
2tbs arrowroot
1tbs ground ginger
Dash ground nutmeg
Dash ground cinnamon
Dash all spice

2tbs honey
½ tsp vanilla essense

/3 cup almond meal
/3 cup slivered almonds


Pre-heat oven to 180 degrees celsius, fan-forced.

Heat a medium sized pan over medium heat, add rhubarb,

 strawberries, 1cup of water and honey, cover and simmer 

for 5-8minutes or until rhubarb and strawberries have become

 very soft. Remove from heat. Add ginger, nutmeg, 

cinnamon and allspice, combine well.

In a small bowl, add remaining water (1/3 cup) and 

arrowroot, stir until lumps have dissolved. Add to 

rhubarb mixture, return to pan and heat and cook 

for 1minute stirring until mixture has become thicker in texture.

To make the crumble, place all ingredients in a bowl 

and combine well.

Poor rhubarb mixture into four individual serve oven 

proof bowls and top with crumble. Place in the oven 

and bake for 5-10minutes, or until crumble is golden brown.

For more great recipes like this one, 

check out the Paleo Cookbooks at   

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