Rhubarb & Pear Coconut Crumble | dessert recipes | BakeClub

Name: Rhubarb & Pear Coconut Crumble | dessert recipes | BakeClub
Ingredients: 1 bunch rhubarb, trimmed and cut into 4cm lengths (you should have about 500g trimmed and chopped rhubarb); 750g (about 4) firm ripe pears (such as Josephine, Williams or Packhams); 2 tablespoons coconut or brown sugar; Coconut or Greek-style yoghurt, to serve; 50g (½ cup) rolled oats; 30g (½ cup) flaked coconut; 55g (⅓ cup) macadamia nuts, coarsely chopped; 50g coconut or brown sugar; 2 tablespoons LSA (ground linseeds, sunflower seeds and almonds); 1½ teaspoons ground cinnamon; 60ml (¼ cup ) sunflower or light olive oil; ½ teaspoons natural vanilla essence or extract

bakeclub.com.au

Rhubarb and pear make wonderful partners and when teamed with a coconut and macadamia nut crumble topping in this dessert it brings sunshine to the table. The coconut sugar lends a lovely rich...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bakeclub.com.au.

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Ingredients

1 bunch rhubarb, trimmed and cut into 4cm lengths (you should have about 500g trimmed and chopped rhubarb)
750g (about 4) firm ripe pears (such as Josephine, Williams or Packhams)
2 tablespoons coconut or brown sugar
Coconut or Greek-style yoghurt, to serve
50g (½ cup) rolled oats
30g (½ cup) flaked coconut
55g (⅓ cup) macadamia nuts, coarsely chopped
50g coconut or brown sugar
2 tablespoons LSA (ground linseeds, sunflower seeds and almonds)
1½ teaspoons ground cinnamon
60ml (¼ cup ) sunflower or light olive oil
½ teaspoons natural vanilla essence or extract