Name: Honey rhubarb nut crumble
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: Serves 6
Ingredients: 125 ml (4 fl oz/½ cup) honey; 1 kg (2 lb 4 oz) rhubarb (approximately 2 bunches) trimmed, cut into 5 cm (2 inch) pieces; 1 teaspoon ground ginger; 155 g (5½ oz/1 cup) macadamia nuts; 100 g (3½ oz/1 cup) almond meal (ground almonds); 125 ml (4 fl oz/½ cup) melted coconut oil, plus extra for greasing; 1 teaspoon ground cinnamon; cream or ice cream, to serve (optional); 80 g (2¾ oz/⅔ cup) walnuts, toasted and coarsely chopped; 155 g (5½ oz/1 cup) blanched almonds; 2 teaspoons natural vanilla extract

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

A gluten- and dairy-free dessert for everyone to enjoy. If you’re not avoiding dairy, feel free to serve this with cream or ice cream.

Ingredients

155 g (5½ oz/1 cup) macadamia nuts
1

Method

Put the macadamia nuts in a cold frying pan over medium heat. Toast, tossing, for 3–4 minutes until evenly golden. Remove from the heat. Allow to cool slightly, then coarsely chop.

Lightly oil the slow cooker. Combine the rhubarb, 80 ml (2½