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Rhubarb, pear and strawberry crumble


  • Prep 45 mins
  • Cook 35 mins
  • Serves 6
  • 1 1/2 bunches rhubarb, trimmed, cut into 3-4cm pieces (400g trimmed weight)
  • 2 beurre bosc pears, cored, sliced
  • 1 lemon, rind finely grated, juiced
  • 2 tablespoons maple syrup
  • 2 teaspoon vanilla extract
  • 250g punnet small strawberries, hulled, large ones halved
  • Caramel macadamia ice-cream, to serve


  • 70g (1/2 cup) coconut flour
  • 50g butter, chilled, chopped
  • 2 tablespoons white chia seeds
  • 25g (1/3 cup) shredded coconut
  • 80g (1/2 cup) macadamias, chopped
  • 80ml (1/3 cup) maple syrup


  • STEP 1 - Preheat oven to 180C/160C fan forced. Combine the rhubarb, pear, lemon juice and rind, maple syrup and vanilla in a frying pan. Cover and simmer over medium-low heat for 5-10 minutes or until just softened. Remove from heat. Add strawberry, cover and set aside for 10-15 minutes, until the strawberries soften slightly. Transfer the fruit mixture to a 26cm ovenproof dish.
  • STEP 2 - To make the crumble, place the flour in a bowl. Use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs. Add chia, coconut and macadamia. Stir to combine. Stir through 2 tbs maple syrup.
  • STEP 3 - Scatter the crumble over the fruit. Bake for 20-25 minutes or until crumble is golden. Serve with ice-cream and drizzle over the remaining 2 tbs maple syrup.

Recipe Ingredient

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