Today I was happy to see there was enough rhubarb in the garden to harvest a little for something sweet. The only problem was I wasn’t sure what to cook with it. Of course the first thought was to make crumble, and I know I am not the only one that would think of that first. I had also seen a recipe for a jam too that didn’t use sugar so I was keen to try that first.
So I trialled a Rhubarb & Raspberry Chia Jam (I’ll share this recipe in another post). I still had enough rhubarb left over to make a crumble, a paleo crumble of course.
It was the first time I have made a paleo crumble. I was going to be really upset if it wasn’t super tasty.
Paleo Rhubarb & Mixed Berry Crumble
½ cup macadamias
¾ cups almond meal
2 Tablespoons coconut flour
1 teaspoon cinnamon
¼ teaspoon salt
¼ cup honey
4 Tablespoons coconut oil
2 cups rhubarb, small diced pieces
2 cups mixed berries, frozen
1 teaspoon lemon juice
5 Tablespoons honey
1½ Tablespoons arrowroot powder
Put the macadamias into the TM bowl (or food processor) and use the turbo to chop to desired consistency. I left ours a bit chunky to give the crumble some texture.
Add the flours, cinnamon, salt, honey and coconut oil. Mix it together speed 1 for 1 minute, till just combined. Set aside in the fridge while you prepare the fruit.
Place the fruit filling into a flan or oven proof dish. Crumble the topping evenly over the top.
Bake for approx 25 minutes. The topping should have browned and the fruit should be bubbling. Remove and allow to cool a little before serving.
This was so yummy! The whole family gobbled it up and loved the topping. Hubby even checked that it was in fact Paleo, he thought it was so nice.