Rhubarb and Apple Crumble


• 5 sticks rhubarb (approx 300g) 66g desiccated coconut
• 2 small apples 66g ground almonds
• 90g coconut butter ½ tsp vanilla extract
• 70g Xylitol ¼ tsp ground allspice
• 66g rice flour 1 dsp agave syrup


Roughly chop the rhubarb and apples into 2 cm pieces.
Place in a saucepan and add the Xylitol, agave syrup and 2 tbsp
boiling water.
Bring to a gentle simmer and cover with a lid. Cook for 10
minutes (the fruit should be softened but not falling apart).
 Stir in the ground allspice and vanilla extract. Pour into an ovenproof
dish, leaving enough room for the crumble.
To make the crumble topping, mix together the coconut butter,
desiccated coconut, ground almonds and rice flour.
Sprinkle the crumble topping over the fruit.
Bake at 180°C/350°F/gas mark 4 for 40 minutes.