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Tigernut Rhubarb Crumble
A big winter favourite, rhubarb crumble is just as delicious warm for dessert as it is cold for breakfast.
We’ve used Crumbled Tigernuts as the topping, already crumbly and sweet so you can use less sweetener. Tigernuts are grain free, paleo and keto and provide more prebiotic fibre for gut health than oats.
Tigernut Rhubarb Crumble
Power Super Foods
4
desserts
A big winter favourite, rhubarb crumble is just as delicious warm for dessert as it is cold for breakfast.
We’ve used Crumbled Tigernuts as the topping, already crumbly and naturally sweet so you can use less sweetener. Tigernuts are grain free, paleo and keto and provide pre biotic fibre for gut health.
Ingredients
3 -4 cups rhubarb, washed and trimmed
(allow 1 cup per person)
2 Tbsp Coconut Sugar
Zest small organic orange – roughly 1 tbsp
Zest small organic orange – roughly 1 tbsp
Juice half orange
½ tsp ground cinnamon
½ tsp ground or freshly grated ginger
1 tsp Beetroot Powder (adds red colour and sweet earthy taste)
½ tsp vanilla extract or the seeds of a vanilla bean
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1 cup Crumbled Tigernuts
1/3 cup roughly chopped almonds
1tsp ground cinnamon
1 tbsp Coconut Sugar
6 Tbsp melted butter or vegan butter
Optional boost: 2 tsp Maca Powder
Directions
Preheat the oven to 200C
Chop rhubarb into roughly 3-4cm pieces
Combine rhubarb with sugar, orange zest and juice, cinnamon, Beetroot Powder and vanilla extract in a bowl
Stir thoroughly
Stop and smell the aroma
Arrange marinated rhubarb snuggly in a baking dish and cover with foil
Bake in moderate oven for 20-30 minutes until rhubarb is soft but not falling apart. Set aside.
Combine Crumbled Tigernuts with chopped almonds, tsp cinnamon, melted butter and Coconut Sugar (optional)
Spoon tigernut crumble mix on top of partially cooked rhubarb mix and bake in moderate temperature for 20-30 mins until golden.
Serve with coconut yoghurt or topping of choice