FILLING

12 stalks rhubarb

3 cups fresh strawberries

1⁄3 cup coconut sugar Add to CartAdd

CRUMBLE TOPPING

1⁄2 cup Iswari AWAKENING BOWL maca vanilla Add to CartAdd

1⁄3 cup coconut sugar Add to CartAdd

1⁄2 cup rolled oats

1⁄4 tsp sea salt

1⁄4 tsp ground nutmeg

1⁄4 cup coconut oil (melted)

1 tbsp almond butter Out of Stock: notify me

1. Preheat the oven to 170°C.
2. To make the filling, remove the tops and tails from the rhubarb stalks and chop into 1” chunks, set aside.
3. Remove the cores from the strawberries and cut them into halves.
4. Mix together the rhubarb and strawberries in a large bowl and toss them in the coconut sugar, set aside.
5. For the crust, add the awakening bowl, coconut sugar, rolled oats, nutmeg and salt to a bowl and stir.
6. In a separate bowl, whisk together the melted coconut oil and almond butter.
7. Mix together the wet and dry ingredients.
8. Add the strawberry rhubarb mixture to a 10” baking dish and sprinkle the crumble on top.
9. Bake in the oven for 30 minutes.
10. Allow to cool before serving with some coconut yoghurt.