Gluten Free Rhubarb, Ricotta and Coconut Crumble | Recipe | Dairy Australia
This dessert is an interesting gluten free alternative to a traditional crumble and ticks all the boxes. It's incredibly quick to assemble, pretty as a picture and absolutely delicious!
Keywords
- recipe
- gluten free
- rhubarb
- ricotta
- coconut
- crumble
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Cooking tools:
- Microplane
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Spoon
- Aluminum foil
Ingredients
- 1 bunch rhubarb, trimmed and chopped into 3cm lengths
- 1 cup frozen raspberries
- zest and juice of 1 orange
- 1/4 cup (55g) brown sugar
- 400g (1 2/3 cup) fresh ricotta
- 1/3 cup (45g) chopped pistachio nuts
- 1 cup (80g) desiccated coconut
- 1/3 cup (55g) caster sugar
- toasted coconut flakes to serve
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