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

Katy Holder

Honey rhubarb nut crumble

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

Dessert
Vegetarian

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

Preparation info

Serves

Difficulty

Ready in

Appears in

Ingredients

Method