6. Good Organic Gardening - November-December 2016 AvxHome.in

COOKING WITH JOANNA RUSHTON | Strawberry
Star ingredient: Strawberry
Strawberry & Rhubarb Crumble
This makes a nice change from the more common apple and rhubarb crumble for a summer dessert. This version is
gluten free and low in sugar. Serve with double cream, ice cream or custard.
Serves 6
Ingredients
Topping
• 1 cup flaked coconut, toasted
• ½ cup shredded coconut, toasted
• 1 tbsp melted coconut oil
• 1 tbsp coconut flour
• 1 tbsp coconut sugar
Filling
• 3 cups of fresh strawberries left whole
• 1 bunch rhubarb, washed & chopped
• ½ tsp vanilla powder*
• ½ tsp ground nutmeg*
• ½ tsp ground cinnamon*
• ½ tsp ground cloves*
• 1 tsp orange zest*
• 1 tbsp coconut sugar
*Alternatively, you can use the OVVIO Organic
Fragrant Fruit Spice Blend (ingredients:
elderberries, hawthorn berries, rosehips,
nutmeg, cinnamon, cloves, hibiscus flowers
and orange peel) from ovvioorganics.com.au
Method
1. Combine topping ingredients to form a
crumble and set aside.
2. Mix strawberries and rhubarb together
with spices and poach in a slow cooker for
1 hour or in a saucepan on the stovetop
over low heat until rhubarb is soft .
3. Divide into individual ramekin dishes,
top with crumble mixture and finish in an
oven preheated to 160°C for 5–10 mins to
warm the crumble through.
CanStockPhoto
90 | Good Organic Gardening