Rhubarb, Pear And Strawberry Crumble

subsequent to a crunchy gluten-free topping, this delicious rhubarb, pear and strawberry crumble is the conclusive all-round dessert.

The ingredient of Rhubarb Pear And Strawberry Crumble

• 1 1 2 bunches rhubarb trimmed cut into 3 4cm pieces 400g trimmed weight
• 2 beurre bosc pears cored sliced
• 1 lemon rind finely grated juiced
• 2 tbsp maple syrup
• 2 tsp vanilla extract
• 250g punnet small strawberries hulled large ones halved
• caramel macadamia ice cream to assistance
• 70g 1 2 cup coconut flour
• 50g butter chilled chopped
• 2 tbsp white chia seeds
• 25g 1 3 cup shredded coconut
• 80g 1 2 cup macadamias chopped
• 80ml 1 3 cup maple syrup

The Instruction of rhubarb pear and strawberry crumble

• preheat oven to 180c 160c fanatic addict forced tote up the rhubarb pear lemon juice and rind maple syrup and vanilla in a frying pan cover and simmer exceeding medium low heat for 5 10 minutes or until just softened cut off surgically remove from heat add strawberry cover and set aside for 10 15 minutes until the strawberries soften slightly transfer the fruit join up to a 26cm ovenproof dish
• to make the crumble place the flour in a bowl use your fingertips to smear in the butter until the mixture resembles gross breadcrumbs ensue chia coconut and macadamia disturb to combine toss around through 2 tbs maple syrup
• scatter the crumble higher than the fruit bake for 20 25 minutes or until crumble is golden utility later than ice cream and drizzle greater than the remaining 2 tbs maple syrup

Nutritions of Rhubarb Pear And Strawberry Crumble

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