Ingredients
Fruit filling
- 3 or 4 stalks rhubarb, sliced
- 50 grams sugar
- 1 tablespoon gluten free cornflour
- 300 grams strawberries, fresh or frozen
- 250 grams frozen raspberries*, adjust amount to taste
Crumble topping
- 60 grams Butter
- 180 grams almonds
- 75 grams Desiccated or shredded Coconut
- 55 grams rice flour
- 50 grams brown sugar
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I'm cooking this todayRecipe's preparation
If using frozen strawberries remove from the freezer to defrost. Prepare baking dish and preheat oven to 180 degrees celcius.
Cook rhubarb 5 minutes/80 degrees/speed 1. Scrape down sides and cook a further 5 minutes/80 degrees/speed 1. Rhubarb should be soft and breaking down.
Add cornflour and strawberries. Cook 3 minutes/80 degrees/
"Counter-clockwise operation" speed 1. Pour mix into prepared dish. Top evenly with frozen raspberries. Use more or less raspberries as per your taste.
Mill almonds to meal - 4seconds/speed 9.
Add remaining ingredients.
"Closed lid" Turbo x 2.Spread topping evenly over fruit in dish.
Bake in preheated oven for 30 minutes.
Fruit filling
Crumble topping
Tip
Brown sugar in topping can be replaced with 3 tablespoons of maple syrup.
I used this the next day in the kids lunchboxes with a spoon. It was a hit.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hi...I’d love to make this tomorrow. I only have frozen chopped rhubarb...how many grams would 3-4 stalks be approx? I have no idea as I’ve never cooked rhubarb before...
Beautiful dessert. I've only made with frozen blueberries up to now but the crumble is just wonderful. Thank-you!!
Fabulous dessert! The crumble was so yummy!
This recipe went down a treat & it made 6 serves.
The instructions on what to do with the 50g sugar for the fruit filling is missing, but I just added it over the rhubarb before cooking and everything worked out! I also used fresh raspberries rather than frozen.
No water.
Just wondering if you are supposed to add water when cooking the rhubarb?
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