Desserts

Strawberry rhubarb crumble with tonka

Name: Strawberry rhubarb crumble with tonka
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: For 4-6 portions
Ingredients: 300 g rhubarb; 200 g strawberries; 1 tbs lemon juice; 2 tbs Rapunzel Cristallino cane sugar; ½ tsp Rapunzel tonka bean, ground; 100 g Rapunzel Cristallino cane sugar; 30 g oat flakes small leaf; 50 g flour; 50 g Rapunzel grated coconut; a handful of Rapunzel cashew kernels crushed; 2 tbs Rapunzel virgin coconut oil

Justina und Livi

55 Min.

For 4-6 portions

Vegan

Info

Perptime 15 Min.
Baketime 40 Min.

Ingredients

Portions

300 g rhubarb
200 g strawberries
1 tbs lemon juice
2 Cristallino cane sugar HIH
1 Tonka bean, ground

For the crumble:

100 g Cristallino cane sugar HIH
30 g oat flakes small leaf
50 g flour
50 g Coconut grated
Cashew kernels crushed HIH
2 Coconut oil virgin HIH

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Peel the rhubarb and cut it into approx. 3 cm pieces. Clean and halve strawberries. Place fruit in an oven dish, and mix with the lemon juice, sugar and tonka bean.

For the crumbles, mix the sugar, oat flakes, flour, grated coconut and roughly chopped cashews with the warm coconut oil. Spread the whole thing evenly over the strawberries and rhubarb and place in the oven for 40 minutes with top and bottom heat. Enjoy warm with a scoop of ice cream.

USED RAPUNZEL PRODUCTS

Cristallino cane sugar HIH

Coconut grated

Cashew kernels crushed HIH

Tonka bean, ground