Frozen Fruit Crumble


Serves 6


500g frozen rhubarb
2 tbsp stem ginger syrup
150g gluten-free flour
50g gluten-free oats
85g coconut oil (chilled)
70g coconut sugar


In a pan, stew the rhubarb on a low heat for thirty minutes (draining of any excess water from the freezing process), add the ginger syrup and cook for another five minutes.

Gently together the crumble ingredients using your fingertips, careful not to use too much pressure… until you create a crumbly rubble mix.

Grab a oven-proof dish and assemble the fruit first and the crumble on top.

Bake at 170 degrees for 35 minutes, serve with lashings of Nush Natural Almond Yog. Rhubarb, ginger and almond… the best flavour combination ever!