Strawberry rhubarb crumble with tonka

Details

15 min

40 min

vegan

Justina
(Wilhelm Studio)

Ingredients

For 4-6 portions

300 g rhubarb
200 g strawberries
1 tbs lemon juice
2 tbs Rapunzel Cristallino cane sugar
½ tsp Rapunzel tonka bean, ground

For the crumble:

100 g Rapunzel Cristallino cane sugar
30 g Rapunzel 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

Details

15 min

40 min

vegan

Justina
(Wilhelm Studio)

Method

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.

Ingredients

For 4-6 portions

300 g rhubarb
200 g strawberries
1 tbs lemon juice
2 tbs Rapunzel Cristallino cane sugar
½ tsp Rapunzel tonka bean, ground

For the crumble:

100 g Rapunzel Cristallino cane sugar
30 g Rapunzel 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

Details

15 min

40 min

vegan

Justina
(Wilhelm Studio)

Rapunzel Products

Cristallino cane sugar HAND IN HAND

Coconut grated

Oats, small leaf

Cashew kernels crushed HAND IN HAND

Tonka bean, ground

Coconut oil virgin HAND IN HAND