Ingredients
Filling
- 500 g rhubarb cut into 2.5cm pieces
- 100 g raw sugar
- 350 g raspberries, fresh or frozen
- 100 g water
- 1 tbsp Vanilla Bean Paste
Crumble topping
- 100 g brown rice
- 75 g brown sugar
- 30 g desicated coconut
- 60 g Butter, chopped
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Pre-heat the oven to 180C. Gree medium baking dish, or 6 ramekins.
Add rhubarb, raw sugar, vanilla and water into the mixing bowl and cook for 12mins/80C/Speed 1.
Add raspberries and stir 10sec/speed 4.
Set aside in baking dish.
Wash and dry mixing bowl thoroughly
Mill rice to rice flour, 1min/ speed 9.
Add sugar, coconut and butter and with dial set to
"Closed lid" closed lid position, 30sec/
"Dough mode" until crumble mixture formsSprinkle on top of rhubarb and bake in oven for 30 minutes or until the fruit is bubbling and the crumble top is golden.
Filling
Crumble Topping
Tip
This recipe is adapted from Dr Sue Shepherd's Low FODMAP Recipe book
Thermomix Model
-
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