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The crumble recipe as follows:
3/4 cup almond meal
1/2 cup desiccated coconut
1/4 cup brown sugar or 50:50 splendor
60 g butter
Mix dry ingredients together then cut butter into small cubes(or melt)
and mix into dry ingredients
Cook 700g of rhubarb with 1/2 cup sugar in water. Simmer until soft and
let sit for at least 10mins and then drain. Combine in 9x13cm shallow
pan with 2 tins of blueberries (400g each). Mix in 2tabs icing
sugar(optional) then put crumble on top. Cook for about 25mins at 200
centigrade.
Watch that it doesn't burn.
3/4 cup almond meal
1/2 cup desiccated coconut
1/4 cup brown sugar or 50:50 splendor
60 g butter
Mix dry ingredients together then cut butter into small cubes(or melt)
and mix into dry ingredients
Cook 700g of rhubarb with 1/2 cup sugar in water. Simmer until soft and
let sit for at least 10mins and then drain. Combine in 9x13cm shallow
pan with 2 tins of blueberries (400g each). Mix in 2tabs icing
sugar(optional) then put crumble on top. Cook for about 25mins at 200
centigrade.
Watch that it doesn't burn.