Rhubarb, strawberry and coconut crumble
Facile
15 mn
25 mn
6 people
For this recipe you need :
Ingredients
- 500g de fraises
- 500g de rhubarbe
- 125g de sucre en poudre
- 125g de beurre doux
- 125g de farine de blé
- 65g de noix de coco rapée
- 65g de poudre d'amande Daco Bello
- 30g de miel
- 15cl de lait de coco non sucré
Peel the rhubarb and cut the stems into small sticks.
Cut the strawberries in 2.
In a pan, heat the honey, then add the rhubarb and coconut milk.
Leave to cook for 3 to 4 minutes to obtain a compote.
Preheat the oven to 200°C (th. 6-7).
Make the crumble dough:
Mix the butter, almond powder , grated coconut, flour and sugar with your fingertips.
Place the dough on baking paper and bake for 15 minutes at 200°C, until browned.
Arrange the rhubarb compote in glasses, add fresh strawberries, cover with crumble and serve.
