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Vitamin C Crumble

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You can use other fruits in this – just make sure it’s high in vitamin C. Soft fruits such as berries can be used directly without cooking. Serve with whipped cream mixed with vanilla extract. Serves 6–8 Prep time 20 minutes Cook time 30 minutes

For the fruit

300–400g rhubarb, diced 2 tbsp water

3 tbsp butter, diced 1 cm 1/2 cup raspberrie­s (fresh or

frozen)

For the crumble mixture

1 cup almond meal

1 tsp ground cinnamon

1/4 cup cold butter

1 tbsp stevia/erythritol blend

sweetener

1 egg, whisked

Preheat the oven to 180°C and line a baking tray with baking paper.

For the crumble mixture, place the almond meal, cinnamon, butter, and sweetener in a food processor and pulse until the mix resembles crumbs. Add the egg and pulse until the dough clumps together. Press the dough out on the baking tray and bake for 10–12 minutes. If the crumble is still doughy, bake for a further 5 minutes.

For the fruit, place the rhubarb, water and butter in a small pan. Bring to a simmer and cook, covered, for 2–3 minutes. Uncover, allow to cool, then stir through the raspberrie­s gently. Place the mix in an ovenproof dish, top with crumble and bake for 10–12 minutes. Serve warm.

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