Strawberry rhubarb crumble with tonka

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