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20 min
for
6
people
Tamara West
Rhubarb is particularly delicious in crumbles such as this pear crumble. It’s simple, quick, delicious and free of refined sugar. It’s also a great recipe for people who are gluten-free as it doesn’t contain oats. The scrumptious crumble is instead made up of a nourishing mix of coconut, seeds and dates — it even makes a nutritious and tasty breakfast idea.
Ingredients
| 2 | Pears, quartered and thinly sliced (Main) |
| 1 bunch | Rhubarb, roughly chopped into 5cm pieces (Main) |
| 4 slices | Fresh ginger |
| 1 | Cinnamon stick |
| ⅔ cup | Water |
| 1 pinch | Salt |
Crumble
| 1 ½ cups | Shredded coconut |
| ⅓ cup | Pumpkin seeds |
| ⅓ cup | Sunflower seeds |
| ¼ tsp | Ground cinnamon |
| ⅔ cup | Water |
| 5 | Dates, pitted |
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Directions
- Heat oven to 180C.
- Cook pears, rhubarb, ginger, cinnamon, water and salt in a covered pot on medium heat for 5-8 minutes.
- Spread mixture into a pie tin or small baking dish.
- Combine all crumble ingredients in a food processor and sprinkle evenly over fruit mixture.
- Bake in oven until crumble is golden brown and heated through.
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