rhubarb and peaches with hazelnut crumble and fluffy ricotta
Gluten free. Vegan.
photos by Morgan Ione Yeager
"tis the rhubarb season! and what better way to enjoy it than in a crumble. You really can't go wrong here so play around by using different nuts for the topping or by adding spices like ginger or cinnamon to the mix. As always, you are cooking for your taste buds so use whatever you think will taste good!"
2 cups rhubarb, roughly chopped (about 4 stems)
2 cups peaches (frozen or fresh)
1/2 cup hazelnuts
1/4- 1/2 cup coconut sugar
1/2 cup shredded coconut
1/2 cup coconut oil
ricotta or coconut cream to serve
- Preheat the oven to 400F (200C)
- Throw the rhubarb, peaches and vanilla into a baking dish and bake in the oven for about 10-15 minutes
- Add the crumble on top and return to the oven for another 10 minutes or until cooked
- Serve warm with a dollop of fresh ricotta (or coconut cream if you're vegan)