Free Healthy Recipe - Rhubarb and Ginger Crumble
Low GI, Low sugar, Wheat Free
Feel free to replace the rhubarb with pears or any other fruit in season that works well in a crumble. The topping is much healthier than the traditional crumble made from flour, sugar and butter - and much nicer.
1 bunch rhubarb, trimmed
½ cup apple juice concentrate
1 tsp fresh ginger, grated
¼ cup hazelnuts, dry roasted
¼ cup almonds, dry roasted
½ cup rolled oats, dry roasted
¼ cup sunflower seeds, dry roasted
¼ cup pumpkin seeds (pepitas), dry roasted
1 tbsp sesame seeds, dry roasted
½ cup barley malt
1 tbsp corn oil
¼ tsp cinnamon, ground
Preheat the oven to 160 degrees Celsius.
Put rhubarb in a pan over low heat, add the apple concentrate and ginger and cover. The rhubarb will slowly stew in the steam and its own juices. Remove from the heat when the rhubarb is tender but still retains its shape - about 5-10 minutes. Divide among 6 individual ramekins and set aside.
Coarsely chop the roasted nuts and mix with the oats and seeds.
Makes 6 servings
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