Rhubarb and Strawberry Coconut Almond Crumble

It's very difficult to beat a good crumble.....especially when it involves Rhubarb...

Rhubarb is heated with some strawberries to soften the tartness...

Until lovely and stewed..

Meanwhile, lets make a flourless crumble, with almond flour, dessicated coconut and of course come butter...

One Rhubarb and Strawberries are stewed add to buttered ramekins, and sprinkle on some coconut for good measure..

Then pile high with our crumble mixture...then bake! And enjoy....

COOK TIME

Prep time: 20 min

Cook time: 20 min

Ready in: Yields: 4 individual ramekins

INGREDIENTS

• 1 stick of Rhubarb - chopped into pieces
• 8 large strawberries - chopped into pieces
• 1 tablespoon of dessicated coconut
• 50 grams of butter

For crumble

• 40 grams ground almonds
• 1 tablespoon of caster sugar
• 1 table
• 25 grams butter

1. Heat oven to 200c
2. Heat 50 grams butter in a saucepan, add rhubarb and strawberries
3. Cook until a stew - add sugar to taste
4. In a bowl add ground almonds, coconut, butter and rub together until large breadcrumbs, if too sticky add more ground almonds
5. Grease Ramekins, add Rhubarb mixture evenly between them, sprinkle with coconut, add crumble mixture on top
6. Cook in oven covered with foil for 10 minutes, for last 10 minutes remove foil - keep check on them to ensure they dont burn
7. ENJOY!!!