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Fructose Friendly Rhubarb and Raspberry Crumble


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Ingredients

6 portion(s)

Filling

  • 500 g rhubarb cut into 2.5cm pieces
  • 100 g raw sugar
  • 350 g raspberries, fresh or frozen
  • 100 g water
  • 1 tbsp Vanilla Bean Paste

Crumble topping

  • 100 g brown rice
  • 75 g brown sugar
  • 30 g desicated coconut
  • 60 g Butter, chopped
  • 6
    50min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    Filling
  1. Pre-heat the oven to 180C. Gree medium baking dish, or 6 ramekins. 

  2. Add rhubarb, raw sugar, vanilla and water into the mixing bowl and cook for 12mins/80C/Speed 1.

  3. Add raspberries and stir 10sec/speed 4.

  4. Set aside in baking dish.

  5. Wash and dry mixing bowl thoroughly

  6. Crumble Topping
  7. Mill rice to rice flour, 1min/ speed 9.

  8. Add sugar, coconut and butter and with dial set to Closed lid closed lid position, 30sec/Dough mode until crumble mixture forms

  9. Sprinkle on top of rhubarb and bake in oven for 30 minutes or until the fruit is bubbling and the crumble top is golden.

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Accessories you need

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Tip

This recipe is adapted from Dr Sue Shepherd's Low FODMAP Recipe book


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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