Pear, Rhubarb and Coconut Crumble
The tart rhubarb and sweet pears are a perfect match for the crunchy coconut crumble topping. Serve the Pear, Rhubarb and Coconut Crumble with mascarpone.
Ingredients
- 25g butter
- 3 pears, cored and halved
- 500g rhubarb, cut into chunks
- 1 cup coconut sugar
- 1/2 tsp ground cinnamon
- 1/2 vanilla bean
- mascarpone, to serve
- 50g hazelnuts
- 70g cold coconut oil
- 50g desiccated coconut
- 80g coconut flour
- 1tsp ground cinnamon
- 50g demerara sugar
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